Mom-mom Halliday’s Pumpkin Pie
My grandmother made her own crust with lard, but most people don’t like the idea of lard.
Gather these ingredients
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- ¼ tsp. nutmeg
- 2 large eggs
- 1 can 15 ounces Libby’s 100% Pure Pumpkin
- 1 12 fluid ounces Evaporated Milk (or substitute with equal amount lactose-free or almond cooking milk)
- 1 unbaked 9-inch 4-cup volume deep-dish pie shell
Instructions
- Preheat the oven to 425 degrees. Mix sugar and spices in a small bowl. (Note: mixing cinnamon with sugar rather than directly into the mix when baking prevents clumping.)
- In a large bowl, whisk eggs to light froth, add milk and pumpkin, then spices, and whisk until smooth. Pour into pie crust.
- Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 40 minutes. Cool, then serve.
