Nanny’s Pumpkin Pie
This delicious recipe has been enjoyed by generations of Hudsons.
- Prep time: 10 min
- Makes: 2 pies
- Cook time: 60 min
- 1 can
- real plain pumpkin (28 oz / 796 ml)
- Naturegg Omega 3 eggs - beaten
- 2 cup / 500 ml
- white sugar
- 2 tsp / 10 ml
- 3/4 tsp / 7 ml
- 1 tsp / 5 ml
- 1/2 tsp / 2 ml
- 1/4 tsp / 1 ml
- 1 1/2 tbsp / 14 g
- 1 can
- milk (28 oz / 796 ml)
- deep dish pie crusts, frozen and thawed or home made (9”/23 cm)
Beat eggs together in a mixing bowl.
Empty the can of pumpkin into the bowl (save the can for measuring the milk and do not stir).
Sift together white sugar, flour, salt, cinnamon, nutmeg and ginger on top of pumpkin (do not stir).
Pour molasses and can of milk on top of pumpkin.
Gently stir all the ingredients together.
Pour into two deep dish pastry pie shells.
Bake at 400°F for ½ hour or until crust begins to brown, reduce heat to 325°F for another ½ hour until cooked through.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.Learn More
Tips: Shell Eggs
When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.