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Nutrition Facts
Serving Size 1 (233g) Recipe makes 10 servings
Calories 512
Calories from Fat 223		(43%)
Amount Per Serving		%DV
	Total Fat 24.8g	38%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 493mg		20%
Potassium 508mg		14%
Total Carbohydrate 67.3g		22%
	Dietary Fiber 2.2g	8%
	Sugars 42.5g
Protein 7.8g		15%
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Opal's Pumpkin Pie

Recipe #102073 | 1¼ hours | 15 min prep | add private note

⁽⁸⁰⁾ RATE IT NOW Print Recipe

By: CarrolJ
Oct 15, 2004

This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one.

SERVES 10 -12 , 2 pies (change servings and units)

Ingredients

1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells

Directions

1
Combine first 8 ingredients in a large bowl, mixing well.
2
Combine the evaporated milk and the heavy cream in a small saucepan.
3
Heat the milks to the scalding point.
4
Add scalded milks to the other ingredients, mixing well.
5
Pour equally into the two UNBAKED pie shells.
6
Bake 350 degrees for about 1 hour.
7
Pie is done when a knife inserted into the middle comes out clean.
8
Top with desired topping.

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Featured Reviews for This Recipe

From: Chef #497754

On Nov 21, 2009

Outstanding! My sister, who does not like pumpkin pie, loved this pie. Thanks!

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From: chefess

On Nov 19, 2009

Tried this recipe last year and will never go back to the "recipe on the back of the can." It doesn't sound like it would be drastically different from the usual, but trust me, the extra fat from the heavy cream gives this pie a decadent "mouth feel." It's something to be thankful for!

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From: MissHeather

On Jun 29, 2006

This was an excellent pumpkin pie! I made it for Thanksgiving dinner (can you tell I am getting caught up on my reviews) and everyone loved it... Turns out more custard like than normal pumpkin pie but this will be the only recipe I use from now on! Thank you very much