Why? Because it’s my grandmother’s!
This is her “Milkless Pumpkin Pie,” but if I called it that you would think it was just some gross substitution for people with milk intolerances. The truth is, because it is milk-free, it’s undiluted — full of spice & flavor. Makes normal pumpkin pie taste bland by comparison.
My grandmother got this recipe from a short mid-morning program on channel 5 in Utah years ago that offered tips for housewives. One day the featured guest demonstrated this recipe, saying it was unique because this recipe required no milk. Then they cut to a break; the hostess began to introduce the sponsor, an evaporated milk company, saying how delicious this recipe would be with that company’s milk. The guest sputtered that it was a milkless pumpkin pie; she talked over him & they went to commercial.
I had never made a pie on my own in my life before attempting this one — hence the “interesting”-looking crust. I’ve never needed to because My Husband is The Pie Man. Every Thanksgiving he makes a pumpkin & a boysenberry pie, & they’re always delicious. I’ve included his perfect crust recipe below.
Milkless Pumpkin Pie (makes 1 pie)
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp. nutmeg
- 1/8 tsp. ginger
- 1/8 tsp. cloves
- optional: add a pinch of cinnamon
- 1/8 tsp. salt
- 2 eggs
- 1/4 cup margarine, melted
- 1 1/2 cups pumpkin
- Make My Husband The Pie Man’s Perfect Flaky Crust, below, & lay it in a 9-inch pie plate.
- Preheat oven to 450. Combine dry ingredients in a small bowl.
- In a large bowl, whisk the eggs as long as your arm will let you so that they’re light & frothy. Add margarine & pumpkin; mix until well blended.
- Add the dry ingredients & mix well.
- Pour into prepared unbaked pie shell. Bake at 450 for 10 minutes, then reduce the oven temp to 350 & continue baking 30-40 minutes, or until a knife inserted in the center comes out clean.
Perfect Flaky Crust (makes 1 crust; double it for a double-crust pie)
- 1 cup flour (plus more if needed)
- 1/2 tsp. salt
- 1/4 cup oil
- 1 1/2 Tbsp. cold water
- Combine flour, salt, & oil in a medium bowl with a fork. The dough should ball up nicely.
- Add water continue kneading with fork until fully incorporated.
- Add more flour a tablespoon at a time, if needed, until dough is the right consistency: not too sticky, not too dry.
- Place dough ball between 2 sheets of wax paper. Roll out until it’s really really thin & larger than the pie plate.
- Use a butter knife to gently free the dough from one of the sheets of wax paper.
- Place it, dough side down, into the pie plate & use the knife again to remove the other sheet.
- Make it look pretty around the outside. Nope, can’t help you there.