Recipe: Pumpkin Custard Pie

Thank you for sharing your mothers pumpkin pie recipe! Love the "tried & true" from posters and this being in served in your restaurant for so many years, it must be good!! Just made a Pumpkin Spice Cake and I will be making these pies tomorrow!

Does this pie freeze well? I usually end up giving some or in this case a whole pie away also to neighbors but might want to freeze one if that works.

This is very close to the recipe that I make. I use canned milk instead of whole milk. I have pumpkin puree in my freezer and now you've made me hungry.

I guess I need to get baking.

gkelly ... I have never frozen pumpkin pie; however, according to the Internet it will freeze well if you do it correctly. They recommend the following:

" ... You can freeze pretty much any type of pie. When frozen incorrectly, pumpkin pie can become soggy and inedible upon thawing. Follow these few simple steps to ensure a pie that tastes as good after it’s been frozen as it did fresh out of the oven.

Cook your pie according to the recipe, and then let the pie cool completely. Place the pie in the fridge until slightly chilled before preparing it for the freezer. A pie that is still warm will cause condensation and moisture to get trapped between the pie and the wrap, making the pie wet and soggy upon defrosting. Carefully wrap the pie in plastic wrap, being careful not to leave any part uncovered. Once wrapped, cover the entire pie in aluminum foil. With a permanent marker, label and date the foil. A pumpkin pie can be frozen up to a month, but ideally would be consumed within a few weeks of freezing..."

I just made two pumpkin custard pies today and gave one to our neighbors. They just left; had come over to thank us for the pie and give us an update on their home. It's for sale but has not sold yet. People interested and real estate agent want them to remodel the kitchen and install granite and replace appliances with stainless steel. That's crazy; I say let the buyers do that themselves if they want granite and SS.

Sounds like my Grandmothers recipe as well. And I use canned cream in place of whole milk. It tastes so good, I am ready to do some fall cooking.