Pumpkin Pie

This is a pumpkin pie recipe that was recorded from Grandma Kosovich’s notes. I am not sure of the exact origin of this recipe. The last time I actually made a pumpkin pie with grandma in 2013, she insisted we simply “follow the recipe on the can” of pumpkin we purchased at the store. At that time, when it came to measuring the specific spices, she also told me to just put a bunch of pumpkin spice in the mixture as well.

So, I am not sure exactly what will come of the specific recipe below, but her handwritten note is available for download as well.

Pumpkin Pie
  • 2 unbaked pie shells
  • 4 eggs
  • 1 can 29 oz. pumpkin
  • 1½ C. sugar
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. ground cloves
  • 2 cans (12 oz. each) evaporated milk
  1. Prepare the pie shells.
  2. Preheat oven 425.
  3. Beat eggs lightly in large bowl.
  4. Stir in remaining ingredients in order given.
  5. Pour into pie shells.
  6. Bake at 425 for 15 minutes.
  7. Reduce temp. to 350.
  8. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  9. Cool on wire rack.
It is important to also cut foil strips to cover the rim edge of the pie crust so it doesn't burn.


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