Fluffy Pumpkin Pie

In honour of it being Thanksgiving weekend, I thought the first recipe for new weekly recipe blog would be my family’s pumpkin pie recipe! This recipe came over with my great-grandma when she immigrated from Missouri in 1906. It’s always been a family favourite, so I am passing it onto the Cowboy Country family, in hopes that you will all enjoy it too!


½ cup sugar
1 tsp cinnamon *
½ tsp nutmeg *
¼ tsp cloves *
¼ tsp ginger *
¼ tsp salt
1 cup pumpkin (not solid pack or pre-mixed pumpkin pie filling)

1 cup milk

2 eggs
1 egg yolk

1 egg white


Mix sugar, spics and salt. Combine with pumpkin.

Add milk.

Beat 2 eggs and 1 egg yolk well. Add to mixture.

Beat 1 egg white stiff and fold gently into mixture.

Pour into uncooked pastry pie shell.


Bake in a 425 degree oven for 45 minutes.   Makes 1 pie.

Freezes well.

 Note – You can increase the amount of spices if you prefer. I usually double the amounts indicated. (not the salt however)*


3 thoughts on “Fluffy Pumpkin Pie

Comments are closed.