MOM'S PUMPKIN PIE

Take the fuss out of desserts this Thanksgiving with this recipe for my Mom’s Pumpkin Pie. It features a creamy custard filling that’s cooked on the stovetop, not baked in the oven. After cooking, it’s poured into a baked pie crust. then, all that’s left to do is chill.

– half & half –  all purpose flour – packet unflavored gelatin – eggs – granulated sugar – pure pumpkin puree – pumpkin pie spice – ground nutmeg – ground cinnamon – salt –pure vanilla extract – butter  – 9 inch baked deep dish pie shell

KEY Ingredients

The filling for this pie can be made with either pumpkin or sweet potato puree in the same amount.

 It’s best to begin the filling in a mixing bowl allowing for the ingredients to be fully combined before pouring into a saucepan to cook.

 It’s important to bake and cool the pie crust completely prior to filling.

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