Pumpkin Pie

This recipe is from my beloved grandma, Ernestine Buckner Brammer. My mom (Edith Sparks Brammer) alters it by using half of the eggs called for in this recipe, and it still bakes nicely and tastes just as delicious.

Pumpkin Pie
Pumpkin Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2 cups Pumpkin

  • 1/2 cup Brown Sugar

  • 1/2 cup Sugar

  • 1 tsp. Cinnamon

  • 1/4 tsp. Salt

  • 1 Tbsp. Flour (Self-Rising)

  • 1/4 tsp. Cloves

  • 1/4 tsp. Ginger

  • 4 Eggs, Separated (Mom uses only 2 eggs.)

  • 1 cup Milk

Directions

Mix pumpkin and all dry ingredients. Add egg yolks and milk. Mix well. Pour into 9-inch unbaked pie shell and bake at 400°F for about 45 minutes. For meringue: Whip egg whites, adding 2 or 3 Tbsp. sugar and 1 Tbsp. vanilla. Top baked pie with meringue and return to oven to bake just until the meringue starts to brown.

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