Goosie's Pumpkin Pie

Most pumpkin pie recipes call for condensed milk, but my mother’s best recipe (an old fashioned one from Minnesota), uses scalded whole milk.

For those who can't tolerate milk, I offer two lactose-free pumpkin pie recipes:

Lactose-free pumpkin pie made with Lactaid

Lactose-free pumpkin pie made with coconut milk

Don't be afraid to make your own pie crust. It's easy: 4 ingredients, 4 minutes. Here's how.

I prefer my pumpkin pie plain, but my daughter insists on topping it with whipped cream. My Dad always used to like a slice of cheddar cheese with his! It’s great anyway you slice it.

9” pie crust
1 cup sugar
2 eggs
1 cup solid pack pumpkin
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 cup whole milk, scalded

Preheat oven to 425 degrees.

In a medium bowl, mix eggs and sugar.

In a large bowl, mix pumpkin and spices.

Add the egg mixture to the pumpkin and mix the two parts.

Slowly add the scalded milk, stirring as you pour.

Pour mixture into unbaked pie crust.

Bake at 425 for 10 minutes. Lower heat to 325 and bake for an additional 45 minutes. Pie should look set; that is, it should not be liquid.

Cool on a rack. Pie will sink slightly as it cools and solidifies.

Tips from Jane

— I use canned pumpkin and find that Libby’s works great. Occasionally when I’ve used other brands the pie tastes fine, but sometimes looks a bit green rather than orange.

— What about fresh pumpkin? As my husband says, “everyone makes a Pumpkin Pie with fresh pumpkin...once. Only once.” It’s more work and, in my opinion, not any better. Canned pumpkin contains one ingredient—pumpkin—and it’s easy to use.

— I prefer to use a Crisco shortening crust with Pumpkin Pie, but a butter crust is fine too.

— Grating fresh nutmeg creates a wonderful aroma in the kitchen. It’s quick and easy and fun to do. But ground nutmeg works fine if you prefer.

— If you bake two pies at once (as I often do), you might need to extend the cooking time 5-10 minutes.

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