My pumpkin pies are pretty popular… Once Halloween approaches, friends and family who’ve gotten one from me in the past start asking if I’ll be giving them one this year! Many people have asked me for the recipe.  It’s from an old Good Housekeeping Cookbook that my Mom gave me about 30 years ago.

I think one of the keys is that I use fresh pumpkin fruit that I dig out of a pumpkin myself. But that requires some time and labor. Honestly, it’s still good with Libby’s canned pumpkin, if you’re pressed for time.  Enjoy!



  1. Wash & de-cap the pumpkin.
  2. Scoop out the seeds and webby stuff.
  3. With a slotted spoon, scrape fruit off sides. Go deep! (Alternate method is cutting the whole pumpkin into smaller slabs and then using a knife to cut the fruit off the rind, into chunks.)
  4. Put the pumpkin pieces in a pot with a little water.
  5. Bring to a boil, then turn very low and cover to steam.
  6. When the pumpkin is mashable, drain the liquid and mash.




1 pie crust (either homemade or Keebler Graham crust)

3 eggs, separated

1 can of pumpkin (16 oz) or 2 cups of home-mashed pumpkin (above)

1 cup evaporated milk

1 cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt



  1. Preheat oven to 375 degrees.
  2. In a small bowl with a mixer at high speed, beat the egg whites just until soft peaks form.
  3. In a large bowl with same beaters and with a mixer at low speed, beat together egg yolks, pumpkin and the next 7 ingredients until well blended.
  4. With a wire whisk or rubber spatula, gently fold beaten egg whites into the pumpkin mixture.
  5. To avoid spilling the mixture, place pie plate on oven rack and pour filling intro crust: carefully push rack back.
  6. Bake 45 minutes or until filling is set and a knife inserted 1 inch from edge comes out clean.
  7. Refrigerate.
  8. Serve with whipped cream or brandy sauce.