I don't have many clear memories of my Grandma Ruby Reed, since she died when I was just eight years old. I think of her often, but especially at this time of year, when I am making pumpkin pies from her recipe that has been handed down, that she had been making since the early days of her marriage in the 1920s.
Spicy Pumpkin Pie
2 T. butter
1 t. cinnamon
1 t. ginger
1/4 t. ground cloves
1 15-oz. can pumpkin
2 eggs
2 T. flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup milk
1/2 t. salt
Melt butter and mix with cinnamon, ginger, cloves and pumpkin in a large bowl. In a separate smaller bowl, beat eggs until they are frothy and light. Stir in flour, sugars, salt and milk into beaten eggs. Then mix the eggs into the pumpkin, stirring with a light hand. Pour filling into pie shell and bake at 450 degrees for 15 minutes. Turn oven down to 375 and bake 45 minutes longer, or until a knife inserted into center of pie comes out clean. Cool and serve with whipped cream or vanilla ice cream.
I have made this recipe every year since I've been married, and no other pumpkin pie recipe even tempts me. My mother made it every Thanksgiving since the 1950s - in sunny Albuquerque, New Mexico, snowy Cincinnati, Ohio, and humid Merritt Island, Florida. My children have grown up with this pumpkin pie, and though my daughter doesn't care for it (much), my son's favorite dessert of all time is this pumpkin pie. I'm making sure they have this recipe, and I fully expect that a hundred years after my grandmother first started making it, this pie will continue to be part of our Thanksgiving tradition.
Spicy Pumpkin Pie
2 T. butter
1 t. cinnamon
1 t. ginger
1/4 t. ground cloves
1 15-oz. can pumpkin
2 eggs
2 T. flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup milk
1/2 t. salt
Melt butter and mix with cinnamon, ginger, cloves and pumpkin in a large bowl. In a separate smaller bowl, beat eggs until they are frothy and light. Stir in flour, sugars, salt and milk into beaten eggs. Then mix the eggs into the pumpkin, stirring with a light hand. Pour filling into pie shell and bake at 450 degrees for 15 minutes. Turn oven down to 375 and bake 45 minutes longer, or until a knife inserted into center of pie comes out clean. Cool and serve with whipped cream or vanilla ice cream.
I have made this recipe every year since I've been married, and no other pumpkin pie recipe even tempts me. My mother made it every Thanksgiving since the 1950s - in sunny Albuquerque, New Mexico, snowy Cincinnati, Ohio, and humid Merritt Island, Florida. My children have grown up with this pumpkin pie, and though my daughter doesn't care for it (much), my son's favorite dessert of all time is this pumpkin pie. I'm making sure they have this recipe, and I fully expect that a hundred years after my grandmother first started making it, this pie will continue to be part of our Thanksgiving tradition.
Grandma Ruby Reed with Chris and Claudia at Columbine Cottage, Beulah, Michigan - about 1959.
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