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Gma's Pumpkin Pie

Each year my mother and I peel, bake and boil Long Neck Pumpkins. We then measure the pumpkin out - 2 cups at a time – and freeze it in freezer bags in preparation for Gma’s Pumpkin Pies. These are a staple at our holiday dinner table and Mom (Gma as she is loving referred to) always starts off the fall season with a pie for every family, which she hand delivers. What makes this pie special? Well Gma or course, but it’s not your normal pumpkin pie --- we use a long neck pumpkin - It is milder in flavor and the recipe doesn’t call for the same spice combination that traditional pumpkin pies have, which gives you a sweeter pie. We use fresh pumpkin (it is the only pumpkin my Mom will use), but you can substitute in canned pumpkin if you don’t want to go to the trouble of cooking down the pumpkin. Gma’s Pumpkin Pie has become a tradition in our family and I hope it will for you and your family also.



2 eggs

1 cup prepared fresh Pumpkin (or canned Pumpkin)

1 Tablespoon of Flour ( If you are GF just eliminate this – The pie will set just fine without it)

½ teaspoon Salt

½ teaspoon Cinnamon

¾ Cup Sugar

1 ½ Cups of Milk

1 - 9 inch unbaked Pie Shell

Whipped Cream for serving – (optional)

Combine the eggs, flour, salt, cinnamon, pumpkin and Sugar together in a large bowl. Whisk until the mixture is combined together. Add the milk and stir to incorporate.

Pour the mixture into the pie shell and bake at 375 degrees for 1 hour or until a knife inserted into the center of the pie comes out clean.

Serve chilled with a dollop of whipped cream.


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