Tuesday, November 21, 2017

Nonnie's Pumpkin Pie

My pumpkin pie is based on the recipe that came from my paternal grandmother.  We called her Nonnie.  

Gotta have a generous helping of whipped cream with pumpkin pie.

Seems fitting, with pumpkin puree on hand (made with the instructions in THIS post) that we whip up a pumpkin pie using Nonnie's recipe (which is the best that I have ever tasted ... even folks who say that they don't like pumpkin pie have admitted that this one is delicious.)

Nonnie and me, in 2004, when she was 103.

Nonnie's Pumpkin Pie

1 lb. of fresh pumpkin puree (or one 15-oz. can of pumpkin)
3 eggs
1-1/2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. salt (can reduce this, if you want, to as little as 1/2 tsp)
1/4 tsp. ginger
1-1/2 cups milk

Preheat oven to 350 degrees.  Whisk the pumpkin, eggs, sugar, and spices till blended.  Add the milk and stir.  Pour into a 10" pie shell.  Bake for 90 minutes or more, until center of pie is set.  I err on the side of allowing more oven time when I'm not sure if the pie is done.  

(Can also be baked in a 9" pie shell for about an hour, but you'll have a bit of leftover filling.)

Serve with whipped cream.  Refrigerate any leftovers.


Jessie Louise Toalson Stamp Stevens.  Born November 14, 1901.  Only child of Elmer Thomas and Pearl Mettie (Crowley) Toalson.

Nonnie gave me this locket, with photos of her parents, and her mother's wedding ring.

Nonnie lived a very long life.  She married twice, had four children (my dad is the youngest).  She lived many places as a young girl, then as an Army wife, finally settling in California, where she died in 2007 at the age of 105.  She is buried in Forest Lawn Cemetery in Long Beach, California.

Nonnie as a young girl, with her mother and grandmother (Susan Todd Crowley)

The American celebration of Thanksgiving is upon us.  It is a time to be grateful for what we have, whether it's a bountiful harvest or the faces of our loved ones around the table sharing together as a family.  Let's all take a minute to reflect on our blessings ... and eat pie!


  1. Thanks for sharing this! So you don't use evaporated milk but regular milk....hmmm, might not have to go to the store again.

    1. Regular milk. Nonnie's instructions say to scald the milk. I don't bother. Milk straight from the fridge is how I do it.

  2. Lovely. - old family traditions are treasures - as is that photograph!

  3. Thank you for the recipe as I am using fresh pumpkin, so this is great. Mom always scalded the milk. I will probably not. Enjoyed your post about your family. Wonderful pictures you have. Happy Thanksgiving to you - Betsy

  4. Nice old and newer photos, I think your nonnie was your look-alike at your age.
    I have only experience with pumpkin soup, but I shall give this pie a try, nice for the weekend with friends.

  5. I love pumpkin pie....love, love, love it but I did not eat any this Thanksgiving. I went for my sis in laws homemade pecan pie instead. Oh it was WONDERFUL. Thanks for sharing your grandma's recipe. I might just have to make that and enjoy some pumpkin pie!

  6. Opps.....meant to say, I love the old photo. I love having things like that from the family to pass down.

  7. Pumpkin pie is mine and the eldest's favourite! We get to share it just between the two of us cause nobody else cares for it. lol I'm going to give Nonnie's version a try with our one remaining pumpkin - I think the old recipes are always better somehow. :)


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