Great Grandma Rose's Pumpkin Pie
This is the best recipe for Pumpkin Pie ever. It comes from my Great-Grandmother Rose Hobson, who I miss (she passed away years ago).
- 2/3 C. brown sugar
- 1 T. cornstarch
- 1/2 T. salt
- 1/8 tsp. each: cinnamon, nutmeg, cloves.
- 1-1/2 C. pumpkin
- 2 eggs
- 1 C. half and half.
Level of difficulty Easy
Cost Average budget
Mix 2/3 C. brown sugar, 1 T. cornstarch, 1/2 T. salt, 1/8 tsp. each: cinnamon, nutmeg, cloves. Add this to 1-1/2 C. pumpkin. Beat 2 eggs and add 1 C. half and half. Add this mixture to the pumpkin mixture stirring well (I actually like to blend mine in the mixer). Cook in a double boiler or over water until thickened and cooked. Mixture will turn a little darker in color and start to pull from the sides of boiler. Cool. When ready to serve, spoon into a baked pie shell and top with whipped cream. I have found this only makes enough filling for a 7" pie. I've just added more pumpkin and adjusted my spices accordingly for a 9" pie.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!