Mama's Pumpkin Pie

Recipe from

Southern Living


1/2 (15-ounce) package refrigerated piecrusts
1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, lightly beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves


Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Combine pumpkin and remaining ingredients; beat at medium speed with an electric mixer 2 minutes. Pour into piecrust.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.

October 1996
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