With another holiday hot on our heels, (didn’t we just take DOWN our Christmas lights?!) I thought I would share another spectacularly delicious women of the Kyle family recipe.  These recipes, which I have posted before, are tried and true for over a century of baking. I assure you if followed exactly (no new age, low fat, it looks like butter, “coconut oil is the new canola” substitutions) this pie will wow your crowd and you will be crowned the new Betty Crocker of your family.  This recipe is for two pies. I recommend baking both since surely there will be cat calls, whistles and raised hands for seconds. But if it is just you and your husband or mama or sadly just you, the amounts can be cut by half and you will lose nothing in the premium quality of your pie.

Grandma Kyle’s Pumpkin Pie

Preheat oven to 425 degrees.

Ingredients:

2 unbaked pie shells in preferably glass pans

1 16 ounce can of pumpkin (2 1/2 cups)

4 eggs, room temperature, beaten until mixed with a fork

1 cup white sugar, real overly-processed Domino or like brand

3/4 cup brown sugar packed firmly

1 can Carnation evaporated milk (Come on, it’s the holidays–no free range organic!)

3/4 tsp. salt

2 tsp. cinnamon

1 tsp nutmeg

1/2 tsp. clove

1/2 tsp. allspice

1/2 tsp. ginger

Mix wet ingredients and add in dry ingredients that have been combined in a separate bowl. Stir until pie filling is orangey, caramel-colored and smooth. Pour half of batter into each unbaked pie shell.  Bake at 450 degrees for ten minutes then reduce temperature to 350 degrees for 45 minutes or until pie is not jiggly and knife inserted at center comes out clean. Cover lightly with foil if crust begins to darken beyond golden.

Cool on a trivet so crust on bottom of pie does not get soggy.  Can be baked the night before and should be served at room temperature, mounded with whipped cream.  Yeah, you guessed it,  the real stuff. And lots of it.

Happy Thanksgiving!