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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.