Grandma’s Pumpkin Pie

December 19, 2009 at 10:09 am 15 comments

Grandmas Pumpkin Pie

I write a lot about my grandmother on this blog and for good reason.  She’s an amazing cook who, next to my mother, influenced my culinary sensibilities the most.  This is a woman who, for better or for worse*, defines herself almost entirely by her ability to make and serve delicious food for her family and community. My grandfather was the best fed man from the moment he met my grandmother until the day he died.  When my grandmother lost her eyesight several years ago, she initially was dejected by her worries that she wouldn’t be able to  cook and bake anymore.  Wouldn’t you know, her desire to be in the kitchen was so great that she somehow taught herself how to cook by touch alone.  She hasn’t used a recipe or a precise measuring device since but you wouldn’t know it because everything she makes is still perfect. 

Puree and pie slice

*I mention worse because she recently nearly put herself in the hospital because she, at 90 years of age, was bending over and peeling bushels upon bushels of granny smith apples to make jars of her famous apple pie filling that she puts up every autumn to use for pies at the church’s fundraiser turkey supper and  pie stand at the town’s 4th of July celebration.  Her poor old back just couldn’t handle it, and she was in a great deal of pain and experiencing a lot of nasty problems from all the bending and had to be forced to give up her paring knife. 

Getting a slice

I grew up with my grandmother’s delicious pumpkin pie and was doomed to despise all other pumpkin pies in the world once I left home.  You see, my grandmother’s pumpkin pie does not have a crust.  It is simply the most moist and delicious custard you can possibly imagine, baked to perfection directly in the pie plate.  No, it’s not fair to judge all other pumpkin pies by this one, but it can’t be helped once you’ve tasted the unadulterated pumpkin-y-ness of this version. 

Slice and succulents

Every visit home, since the day I left for college, has been an opportunity for my grandmother to bake me a batch (nearly always at least two and sometimes three!) of pumpkin pies to take back with me.  I can’t say I’ve ever protested (at least not with any real sincerity), though really I probably should have when asked to eat three pies all by myself!  Hmmm, yes, well…

Slice of pumpkin pie with whipped cream

Nowadays I have D to help me eat them, and he loves them just as much as me.   This led to a serious depletion in my annual pumpkin pie consumption, one that could not be tolerated any longer.  So, I asked for my grandmother’s coveted pumpkin pie recipe and, just like my mother’s mac and cheese, I undertook making it my own with equal parts uncertainty and determination.   Wouldn’t you know, this has turned out to be probably the easiest recipe on this entire blog and I didn’t bother to do a thing with it as it actually tastes just like my grandmother’s when I make it myself.  

Pumpkin Pie Slice

This pie is absolutely best when served with a dollop of freshly whipped cream.  But don’t be ashamed if you find yourself grabbing a fork and the entire pie to sit in front of the TV and eat it straight from the pan.  Yes, I have done that.  Don’t laugh or raise your collective eyebrows at me until you’ve made this pie.  Then you’ll understand. 

 

Grandmas Pumpkin Pie

Grandma’s Pumpkin Pie

1 1/2 C. milk
3/4 C. sugar
1/2 C. bisquik mix
1/4 C. soft butter
4 eggs, room temperature
1 1/2 C. pureed roasted pumpkin
1/4 t. salt
2 t. pumpkin pie spice mix
1 T. vanilla

Preheat the oven to 350 F and prepare two deep dish pie pans (glass works best)  by buttering and dusting with flour.  Set aside. 

Blend all ingredients together in a mixer on high speed.  Pour into prepared pie pans and bake until a toothpick inserted in the center of the pies comes out clean, about 40 minutes. 

(makes 2 pies)

Entry filed under: Recipes, Sweet Treats. Tags: , , , , , .

A New Feature on SFTF Multigrain Pumpkin Pancakes

15 Comments Add your own

  • 1. Food-Fitness-FreshAir  |  December 19, 2009 at 11:20 am

    I love the stories about your grandmother! This is real, old-time living. I love family recipes. Just looking at this pie makes my mouth water, so I’m sure it’s as delicious as you describe it.

    Reply
  • 2. Jason  |  December 21, 2009 at 9:25 am

    Such a beautiful story behind this recipe!

    I’m really interested in trying the recipe. It sounds very unique (crustless and all). I’m also intrigued because you mention its “unadulterated pumpkin-y-ness”. I love pumpkin, but I’m disappointed with pumpkin recipes more often than not because the pumpkin-y-ness is lost — almost as though a 1/2 cup or so of pumpkin purée was thrown into the recipe just so “pumpkin” could be in the title!

    Reply
  • 3. megan  |  December 21, 2009 at 9:43 am

    Beautiful pictures! cute story too🙂 I don’t even like pumpkin pie, but this pie looks good enough to eat!

    Reply
  • 4. Jennie  |  December 21, 2009 at 12:35 pm

    Food-Fitness — I’m glad to hear you enjoy the tales of my family. I hope you’ll try the pie…it really is super easy and I know you like pumpkinfrom your previous comments.🙂

    Jason – Yes, I couldn’t agree more that sometimes “Pumpkin XYZ” dish is a total sham in terms of pumpkin…this pie is not one of those. It is pure pumpkin heaven! 🙂

    Megan – Thanks! I think you might be a convert if you had a slice of this pie!

    Reply
  • 5. Christine  |  December 21, 2009 at 2:31 pm

    You know, I had never identified it before, but I think what I don’t love about pumpkin pie is that the crust always seems soggy. This recipe would solve that problem😉

    Reply
    • 6. Jennie  |  December 25, 2009 at 11:09 pm

      You’re absolutey right…no soggy crust to depreciate the delicious value of this pumpkin pie. 🙂

      Reply
  • 7. Homa  |  December 22, 2009 at 10:04 am

    I love the image of your grandmother cooking by touch, what an inspiring story of her passion for cooking. And I adore pumpkin pie although I’ve always been too scared to try making it myself. Perhaps that will change now that I have this recipe!

    Reply
    • 8. Jennie  |  December 25, 2009 at 11:14 pm

      Aw, thanks, Homa. Yes, you must try this recipe as it is ridiculously easy…just a blender and a pie pan (+ the ingredients of course) are all you need. What a great way to warm up the new kitchen… 🙂

      Reply
  • 9. kjb65  |  December 22, 2009 at 12:47 pm

    As I checked my mail yesterday, I thought of you. I got a seed catalogue that can only be described as gardening porn. 😉 http://www.rareseeds.com . I am in love with the idea of an heirloom garden – we will see if I make it come true.

    Reply
    • 10. Jennie  |  December 25, 2009 at 11:12 pm

      Oh, K, you know me so well! I actually got that seed catalogue myself and it is truly gardening porn…I am dreaming of even bigger and better vegetable plantings next year thanks to their mouth-watering photos and beautiful descriptions!

      Reply
  • 11. Louise  |  December 24, 2009 at 11:46 am

    What a lovely story Jennie. Thank you so much for sharing. My grandmother is no longer with us but there’s this wonderful lady who I take food shopping each week who is kind enough to share her recipes with me. She will be 90 in March and it just dawned on me to write down her recipes. I’ll have to check her recipe for Pumpkin Pie. Yours sure sounds good and easy enough for the likes of me.

    Hope you’re having a flavored holiday season wishing you lots of goodies, Louise

    P.S. Each time I try to check that new link of yours for Springpad, I get kicked off there site.

    Reply
    • 12. Jennie  |  December 25, 2009 at 11:18 pm

      Happy holidays, Louise! Thanks for the kind and thoughtful comment, as always. I think it would be a wonderful idea to jot down your friend’s recipes…there really are so many treasures to be saved in the clippngs and jotted recipe cards of our older generation.

      Sorry to hear Springpad is not working…I’ve emailed their tech guy and hope to have it fixed soon after the holidays. Thanks for letting me know!

      Reply
  • 13. Pumpkin Bread… « Straight from the Farm  |  January 16, 2010 at 10:19 pm

    […] time, I decided to make a quick bread as I still haven’t completely satisfied my craving for all things pumpkin.  And to add to the indulgence, both in flavor and in just enjoying myself on a […]

    Reply
  • 14. Ashley  |  January 20, 2010 at 11:33 pm

    Whyyyy did I never think to make pumpkin pie WITHOUT crust!!! I’m going to have fun with this one!🙂

    Reply
  • 15. Rhubarb Lemon Sponge Pie « Straight from the Farm  |  May 6, 2010 at 6:52 am

    […] Strawberries have somehow always been the most common pairing for rhubarb, but I would argue this is an injustice to the rhubarb since the strawberries really tend to mask the tart complexity of the rhubarb.  Still, having all this rhubarb around the house got me in the mood for pie.  At first I was going to settle for straight rhubarb pie, but as I was writing out my shopping list, I started thinking more about my favorite kinds of pie and why I like them.  I don’t particularly like pies with a crust on top; nor do I really like pies that have chunks and juices that act like strangers once you cut a slice.   My favorite pies all seem to be dense and custardy, probably thanks, at least in part, to growing up with my Grandmother’s amazing pumpkin pie. […]

    Reply

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