I just made my last pumpkin pie of the season. I feel a little sentimental about that.
I know that half of you are thinking that you could really do without pumpkin pie, and who gets sentimental about pumpkin pie, anyway? I know that pumpkin pie isn’t for everyone. It can be hard to get past the mushy squash-ness of it, as my friend likes to point out.
But, hear me out, it’s a very well-rounded meal. Grains in the crust, veggies in the filling, and protein (eggs) and dairy (evaporated milk) to boot!
In fact my own mom was so convinced of its merits that she baked pumpkin pie all holiday season long, and ate it around the clock. Breakfast? Absolutely! Lunch? Sure! Mid-day snack? Check.
So I gave myself permission to do the same.
Remembering Mom This Christmas
This was my first Christmas since my mom left us for a better place (where she gets to celebrate the Reason for the Season with – I can only imagine – the biggest Christmas trees, the most epic snowball fights, and the best pumpkin pie…for ever and ever, and never getting sick of it. Amen.).
But until I get there to celebrate with her again, I’ve got to do the best I can to celebrate Christmas without her.
It was a little weird this year. I don’t know how else to say it. So many people have asked how I’m doing this holiday season after the loss of my mom. It’s a little sad and feels a little different. But it’s also good and fun and Christmas!
And I ate a lot of pumpkin pie.
It’s interesting how much I’ve leaned into the memories of my mom with food that reminds me of her.
I’ll share her recipe with you today. By the way, it used to be called “Libby’s Pumpkin Pie,” (yes, like the pumpkin brand), but from now on I dub it “Mom’s Pumpkin Pie.” Accept no substitutes.
The trick is to beat the snot out of the filling. That’s what Mom said anyways.
Mom’s Pumpkin Pie
- 2 eggs
- ¾ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz.) evaporated milk (not sweetened condensed milk)
- 1 unbaked pie shell*
- Preheat oven to 425°.
- In the bowl of a mixer, combine all the ingredients (except the pie shell). Beat at medium-high speed for 3-5 minutes.
- Pour the filling into the unbaked pie shell.
- Bake at 425° for 15 minutes. Reduce the oven to 350° and bake for 40-50 minutes longer. Test the pie with a knife inserted in the middle. The center of the pie should barely jiggle and the knife should come out clean.
- Cool. Refrigerate when cool. Serve with whipped cream if desired.