Grandma's Pumpkin Pie

There is a red cookbook in our house, that might be the most important item in the kitchen. My mom's 1970's edition of the Joy of Cooking has seen better days, for sure. But who wants a perfectly put together cookbook? Both covers have fallen off from being opened and the pages being pressed apart. Pages stick together where the splatters of the recipes on the page have jumped from the pan back to the paper. My mom's nun approved hand writing on the inside with the recipes her mom's mom gave her so long ago, or that she has picked up along the way. The red cookbook is as much a part of my cooking past as the memories of cooking with my parents.

Inside the back cover is the recipe my mom has probably made the most - her Grandma's Pumpkin Pie. Everyone I know raves about this pie. Friends ask me about it. It's the first items my aunts check on when they arrive for the holiday's - your mom made the pies, right? My father hovers, just a little, to make sure they come out perfectly.

So this Thanksgiving, I'll let you all give this a try. The recipe is pretty simple, but the results are a creamy, custard-like pie that you won't find in the store. Write this one somewhere special, and give it to someone you love.

Ingredients:
2 pre-made pie crusts, or your own, rolled thin, in two deep dish pie pans
1 large can of pure pumpkin (not pumpkin pie filling)
2 cups of sugar
1/2 tsp. salt
1 3/4 tsp. cinnamon
1 3/4 tsp. ground ginger
3 cups scalded milk
4 large eggs

Directions
Preheat the oven to 350 degrees.


Line the pie pans with the pie crust, flute the edges, and set aside.

In a medium sauce pan, scald the milk (the milk should start to steam and a light foam will form on top). Remove the milk from the heat and set aside.

In a stand mixer, beat the eggs until light and fluffy on medium to medium high speed for about 5 minutes. Gradually add in the sugar and salt and beat the eggs until they are lighter in color another 4-5 minutes. Add the pumpkin and spices. Mix to incorporate. Slowly pour the milk into the mixture on low speed.

Divide the filling between the two pie crusts.

Bake for 45 minutes to 1 hour. If the edges begin to brown, line the edges with tin foil or a pie protector (best to form the tin foil edges before you put the pies in the oven so you can quickly put them on while they are in the oven.

Remove from the oven, cool and serve.

Enjoy!