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The Famous Aunt Cavell’s Pumpkin Pie Recipe

This recipe may have originated on the can label for all I know, but guests go wild over it. And her name is written on my recipe card, so I credit her. She and my mom were fabulous pie makers and one year they entered in a huge apple pie contest, with hundreds and hundreds of contestants and my mom won first place and my Aunt Cavell, the older sister, won second place. Says more about grandma than anything…

Ingredients:

• 1 1/2 cup pureed pumpkin
• 3/4 cups raw sugar
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 1/4 tsp. cinnamon
• 3 eggs, slightly beaten
• 3/4 cup evaporated milk
• 1 cup milk
  
  Combine all ingredients and pour into a 9” unbaked pie shell. Bake 15 minutes at 425 degrees and reduce heat to 325 degrees for 30 minutes more.

  I prefer to use cream cheese pastry, having been surrounded by famous pie makers and being traumatized by the lardy crust bottom, I have perfected the perfect chewy crust.
  
  I always end up explaining to customers that it is supposed to be chewy and not flaky – I guess it is a product of being raised by pastry masters, but I feel some residual family pressure to have perfect pie – and it is, but not if you are expecting lard.