Mom's Pumpkin Pie
Published: Friday, November 21, 2025
3 eggs
29 oz. size can pumpkin (not the pie mix)
14 oz. can evaporated milk
2¼ c. dark brown sugar
3 Tbsp. all-purpose flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. allspice (or pumpkin pie spice)
¼ tsp. nutmeg
Preheat oven to 425°. Prepare pie crust for two deep 9" pies. Whisk the eggs in a large mixing bowl. Whisk in the can of pumpkin; set aside.
Pour the canned milk into the empty pumpkin can. Fill the milk can with water, then add the water to the milk in the pumpkin can, to within ¼" of the top of the can. Pour liquid into a saucepan and heat on medium-low heat until scalded (small bubbles will form around the rim and skin will develop across the surface of the milk).
Meanwhile, mix the remaining ingredients—brown sugar, flour and spices—into the eggs and pumpkin in the mixing bowl. Stir with a wire whisk until combined and smooth. Slowly whisk in the scalded milk, a little at a time, until thoroughly combined. Pour the mixture into the prepared pie crusts.
Bake 10 minutes at 425°, reduce oven temp to 350° and bake an additional 50 minutes. Pie is done when a toothpick or knife inserted in center of pie comes out clean. Do not overbake as it'll ruin the custard. Remove the pies to a trivet or cooling rack and cool to room temperature before serving.
Return to Top of Page