This is the recipe for just the filling, which is the most important part. The pie shell is (mostly) just to keep the filling from glooping all over your oven while it bakes.
Mind you, Mrs Widds pastry is spectacular all by itself, but, if you’re not a pastry person, or if you don’t have a Mrs Widds of your very own, a store-bought pie shell will suffice. (although, now that I read it, this recipe calls for an unbaked pie shell – I have no idea if such a creature exists in stores. You’re on your own there)
Herewith be the magic recipe book … (it’s been around the block a few times)
This recipe has been used so many times the page actually smells like pumpkin pie …
Pumpkin Pie filling:
1 1/2 cups of canned or mashed cooked pumpkin (we repurpose our Halloween pumpkin and once it’s all nice and cooked and mushy we freeze it in freezer bags with about 2 cups per bag)
3/4 cups of sugar
1/2 teaspoon salt
1 to 1 1/4 teaspoon of cinnamon
1/2 to 1 teaspoon of ginger
1/4 to 1/2 teaspoon of nutmeg
1/4 to 1/2 teaspoon of cloves
3 slightly beaten eggs
1 to 1 1/4 cups milk
1 6oz can (2/3 cup) of evaporated milk
1 9″ (22cm) unbaked pastry shell
Thoroughly combine pumpkin, sugar, salt, and spices.
Blend in eggs, milk, and evaporated milk.
Pour the mixture into the pastry shell. (crimp the edges high – filling is generous)
Bake at 400°F for 50 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Go back for seconds.
As you become familiar with the recipe you can adjust the sugar and spices to taste, and if you want any of the other recipes on the page just enlarge the picture.