Grandma's Pumpkin Pie

A classic pumpkin pie with a smooth, perfectly set custard filling. This recipe provides options for making one large pie or a double batch of two smaller pies.

Author

Grandma & Gail

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Recipe

Large Batch - 2 (8-inch) Pies

Measurements	Ingredients
2 (8-inch)	Uncooked Pie Crusts
1 Large Can	Pumpkin Puree (3.5 to 4 cups)
2 Cups	Milk
3	Eggs, Beaten
2 Cups	Sugar
2 Teaspoons	Cinnamon
2 Teaspoons	Salt
1 Tablespoon	Butter, Melted
4 Tablespoons	Cornstarch

Single Large Pie

Measurements	Ingredients
1	Uncooked Pie Crust (Large)
2 Cups	Pumpkin Puree
1 Cup	Sugar
2 Tablespoons	Cornstarch
1 & $\frac{1}{2}$ Cups	Milk
1	Egg, beaten
1 Teaspoon	Cinnamon
1 Teaspoon	Salt
1 Tablespoon	Butter, Melted

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Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine all ingredients for your desired batch size (pumpkin, sugar, cornstarch, milk, egg(s), cinnamon, salt, and melted butter). Whisk until smooth.
3. Pour the filling into the uncooked pie crust(s).
4. Bake at 425°F for 15 minutes.
5. Then, reduce the oven temperature to 325°F and bake for an additional 45 minutes, or until a knife inserted near the center comes out clean.
6. Let cool completely before serving. The pie will firm up as it cools.

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