Colonial Heirloom Pumpkin Custard Pie
by Gramma Rosalyn Upchurch
Our Colonial heirloom pumpkin custard pie family recipe, passed down from generation to generation, is perfection in an old-world flavor. Topped with fresh, homemade whipped cream, it is absolute perfection.
what's cool about this recipe
Colonial Heirloom Pumpkin Pie
Our Colonial heritage pumpkin pie family recipe, passed down from generation to generation is an old-world flavor. Rich in molasses, this pie is perfection when topped with homemade whipped cream, and graces our tables at every family event.
- 1 29 oz Can Pumpkin puree
- 2 Cups Packed Brown Sugar
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 4 Tbsp Molasses
- 4 Eggs
- 2 Cups Whole Milk or 1 Cup ea. Heavy Cream, Water
Preheat oven to 375 degrees.
Blend all ingredients well, except milk to create a smooth texture without lumps.
Pour pumpkin mixture into pie crust.
Bake 30 minutes, or until a knife inserted into the center of the pie comes out clean.
Top with whipped cream or ice cream.
Quick background about where this recipe came from, and how it's used
Making it into a Mix/ Bulk pre-prepared
If you want to, you can freeze them. They keep well in the freezer. Gramma often makes several at a time, and freezes several for those times she needs a pie in a hurry. Just put it out on the counter and let it defrost overnight.
Food Pairing Suggestions
- everything. Just everything.
- Whipped Cream
- Ice Cream
- Holiday dinners
- Any Dinner
- Any food
- No other food at all
- A second piece of pie
Drink Pairing Suggestions
- my personal AIP milk (1/2 cream, 1/2 water)
- Spiced Apple Cider
- apple/cinnamon spiced tea