Keith and Kevin's Pumpkin Pie Recipe

Keith and Kevin's Pumpkin Pie Recipe

One of my favorite things about the holiday season is the family traditions. My husband has shared a sweet Thanksgiving tradition with his dad for over 25 years now that I’m going to share with you today!

Together each year, they make a delicious pumpkin pie from the same tried and true recipe. Even in the years when miles separate them, Kevin will make this recipe on his own and share the love with our neighbors and friends! One day, he’ll share it with our children. I love this because it’s a reminder that family traditions don’t have to be elaborate. It’s the simple things in life that bring us together and make life sweet. And now I present Keith and Kevin’s Pumpkin Pie with a printable card at the end so you can try it out yourself!

3/4 cup of sugar
1/2 tsp salt
1 1/2 Tbs ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 large eggs
2 cups of fresh blended pumpkin (hollow out a pumpkin and scrape the sides of the gourd, blend it to a pulpy mix) OR 1 can (15 oz) of 100% Pure Pumpkin
1 can (12 oz) Evaporated Milk
1 pie shell (deep dish)
1) Mix sugar, salt, cinnamon, ginger & cloves in a bowl.
2) In a separate (larger) bowl, beat the eggs.
3) Mix in pumpkin and sugar mixture into egg bowl.
4) Stir in evaporated milk.
5) Pour into pie shell.
6) Bake in oven (preheated to 425 degrees) for 15 minutes.
7) Reduce heat to 350 degrees and bake for another 45 minutes.
*You should be able to insert a toothpick near the middle and have it come out mostly clean.
8) Cool for 2 hours at room temperature (Do NOT put in the refrigerator)
9) Serve or refrigerate.
 Feel free to add some garnish or whipped cream to the top of your pie
Take some cranberries rolled in sugar or some pie crust leaf cut-outs to add a festive flare
Printable Recipe Card 



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