Project Description

Mother Linda’s Pumpkin Pie

Maple sugar makes this pie just sweet enough. This recipe makes two 10-inch deep-dish pies, one for your family and one for a friend’s.

  • 6 eggs
  • 1 16-oz. can pumpkin
  • 1 28-oz. can pumpkin
  • 2 ½ cups maple sugar
  • 1 ½ tsp. salt
  • 1 tbsp. cinnamon
  • 1 ½ tsp. ginger
  • ¾ tsp. cloves
  • 3 12-oz. cans evaporated milk
  • Pie crust for two 10-inch pies

Beat eggs; add pumpkin and mix lightly. Add maple sugar, salt, and spices. Mix again. Add evaporated milk and mix well on low speed. Pour into tow prepared 10-inch pie crusts. Bake at 425°F until crust just starts to turn golden. Quickly reduce heat to 350°F and cook for an additional 50 minutes, or until knife inserted in the center comes out clean.  Remove and cool on a wire rack.