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My step-mother was the person who taught me how to cook pumpkin pies. I spent quite a few Thanksgivings sitting around with her and making pumpkin pies to take to all the various houses we were going to. (On some busy years we had 3 Thanksgiving meals.) Even though Thanksgiving is over, you can still enjoy a yummy pumpkin pie.
You can find my step-mother’s family pumpkin pie recipe here. How is it that it’s on a website? Because her recipe came off the label of a can of Libby’s pumpkin. 🙂 But she used that recipe long before there was a fancy thing called the internet.
Some notes on the recipe:
- Buy the plain canned pumpkin, not the can labeled pumpkin pie filling.
- I often substitute soy milk for the evaporated milk, and it still works great.
- One recipe makes 2 pies. This time, I cut it in half and used 1 pie worth of filling to make 3 individual pies.
- If you want, bake the filling in ramekins for crustless custards.
- You’ll notice in the picture that I used raffia to tie a bow on the gift package. That’s because raffia is like Thanksgiving: a complete pain in the you know what to put together, but totally worth it in the end.
Another note: I’m posting this much later in the day than usual. Unfortunately, my father-in-law passed away on Thanksgiving day. Consequently, we’ve had quite a bit of last minute travel and stress. I’ll do my best to keep updating this week. The updates just may be posted later than normal.
Sorry about your FIL, thanks for the recipe. I will beg my wife to make it!