The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Aunt Kate’s Pumpkin Pie

A holiday recipe contributed by Pat Johnson.

Jump to Ingredients

Ingredients

  • 1 large can pumpkin (3 cups)
  • 1½ cups sugar
  • 4 eggs
  • 2 teaspoons ginger
  • 2½ cups milk
  • ½ teaspoon salt
  • 2½ teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • ½ cup molasses
  • 2 tablespoons melted margarine
  • 2 unbaked pie shells

Directions

  1. Preheat oven to 400°F.
  2. Mix all ingredients until thoroughly combined.
  3. Pour into two pie shells.
  4. Bake at 400°F for approximately 50 minutes, until filling is set.

Kitchen Notes

Makes two pies. Original baking directions do not specify pan size; cool and refrigerate egg-based pies after baking.

Archived recipe, not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by Pat Johnson, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 16. Preserved from Mother's cookbook collection.