This homemade pumpkin pie recipe couldn’t be more rustic. It’s from the 1929 Iowa Farm Bureau Cookbook, a pumpkin pie recipe that has been on Thanksgiving tables for over 50 years.
It is a modern twist on a historic holiday recipe. The original recipe used real pumpkins and did not specify a cooking temperature. This is because at the time there was no way to measure the temperature of the cooking utensil.
The original cake recipe also used “sweetened” milk. This was common in older recipes, but simply represented whole milk, which was “sweet” because it contained all the original fat. Whole milk was the easiest to find on Iowa farms.
Homemade Pumpkin Pie Made the Country Woman’s Way
- 3 cups fresh or canned pumpkin
- 2 cups sugar
- 2 1/2 cups whole milk
- Butter . 1 tablespoon of.
- 1 and 1/2 teaspoons cinnamon
- One and half teaspoons nutmeg
- 2 tablespoons flour
- a pinch of salt
- Beat the 4 eggs separately and add them only at the end.
- Mix the pumpkin, sugar, and spices and whisk well.
- Add the spices, flour, and butter and mix well.
- Beat the eggs separately, add them at the end, and mix.
- Pour into prepared cake pan and bake for 15 minutes at 400°, then reduce temperature to 350° and bake for about 1 hour or until a knife comes out clean in the middle.
- Let cool and serve with whipped cream.
- I’ve always enjoyed this pumpkin pie recipe every Thanksgiving since I was a country boy myself.