I know I’ve talked about the pumpkin addictions happening in October before… like when I posted about the madly thrilling circumstances which began my Pumpkin Spice Latte affair, which by the way, would be perfect with this recipe! Which happens to also be a pumpkin recipe! Yet again….. sigh.
This is my favorite pumpkin pie recipe. Usually I make it in a deep dish ceramic pie plate, but this time I made it in foil pans for convenience sake because I was making 4 of them for parties and company. They’re a crowd pleaser for sure. The recipe is from a friend of mine who lives among the plain people in an Amish community here in Tennessee.
Preheat oven to 400.
Prepare two pans with two pie crusts.
1 1/2 c. brown sugar
2 c. mashed pumpkin
1 T. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
sprinkle of cloves
3 c. milk
5 eggs, separated.
Mix all ingredients, leaving out the egg whites. Beat the whites and fold them in last. Pour into the crusts. Bake at 400 for first 15 minutes. Reduce heat to 350 and bake for 30 minutes.
Serve warm or cold topped with whipped cream and cinnamon! Or eat plain for a treat breakfast on an October morning!