Yankee Pumpkin Pie


I loved my Grandmother she was a constant reminder of how life on a farm really was. Her family was homesteaders that farmed in Northern Illinois.This version of pumpkin pie is different from any other version I have ever tasted.  It has to be at least 100 years old.  Its filling is more like  a custard.  A quick look tells you that this recipe is missing pumpkin pie spice.  Granny had her own special spice mix.  Often she would use squash. She used fresh I used canned and it takes just as good.



  • 1 1/2 cup of pumpkin or squash
  • 1 cup milk
  • 1/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 1/16 tsp ginger
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1/16 tsp cloves
  • 2 beaten eggs
  • 1 Tablespoon melted butter
  • 1 unbaked pie shell

Pre-heat oven to 350 degrees.  Combine ingredients.  Mix spices in sugar then add beaten egg, milk, and melted butter and mix thoroughly.  Pour into pie shell and bake 45 minutes and check pie should have cracks when done.



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