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Ma se pumpkin pie

pumpkin pie

My mother has been making this pumpkin pie from her Betty Crocker recipe book since we were babies. It has been a mainstay of early New England settlements and the best pumpkin pie I have tasted.

Filling – beat together with rotary beater for a 9-inch pie dish:

  • 1 ¾ cups mashed cooked pumpkin
  • ½ teaspoon salt
  • 1 ¾ cups milk
  • 2 large eggs (1/2 cup)
  • 2/3 cup brown sugar
  • 1 tablespoon sugar
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Heat oven to 200 degrees Celsius and cook for 45 to 55 minutes. Pour filling into pastry-lined pie pan, ideally 1/8 inch or more thick. Make high fluted edge. Centre may look soft when baked but will set later. Serve warm or cold.


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Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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