It’s coming to that time of year when our thoughts turn to Pumpkin Pie. I know mine, and my family’s, does. We all use my Mom’s (1921-2014) recipe and have no need to experiment with others.
Get two frozen deep-dish piecrusts. (Mom made pies, not crusts, and neither do I.) In big bowl, mix 4 eggs, a big can of pumpkin, 1 1/2 cups sugar, 1 1/2 tsp salt. In pan on stove, carefully melt 4 TB of butter into 1 3/4 cups milk. Pour the warmed mixture into the pumpkin/egg mix. Add 3 tsp pumpkin pie spice. Pour the mix into the unbaked shells. Bake 15 minutes at 450 degrees and then 35 minutes at 350. You will like this, I guarantee!
My Mom and my mother-inlaw made the best pies ever. They would have won hands down any competition. They made flaky, melt in your mouth crusts. Anyone can make luscious fillings, but if it isn’t good crust, I’ll not eat it. Guys use to steal my Dads lunch pail for the pie on a daily basis. He had pie every day!