The Pie Recipes - Mom's Traditional Pumpkin and Pecan Fillings

Here they are, the Christmas pies that Mom makes every year. There is nothing unusual about them, they are just very good traditional pies that never fail. I will say that she makes her own crust but you can use the Pillsbury ready made crusts if you don't have a good crust recipe. She makes hers from memory so I don't have it.

THE PUMPKIN

Pumpkin Pie – Bake 450 degrees for 10 minutes then turn down the heat to 350 degrees for 30 minutes

1 15 oz can pumpkin (not pie mix)
1 TBS flour
2 eggs beaten
3/4 cup sugar
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp ginger
1 2/3 cup milk (part evaporated)
Mix pumpkin and dry ingredients, add eggs and milk, mix well and add to unbaked crust

THE PECAN
Lots of pecans floating in a sea of sugary goodness, unfortunately one I can no longer eat since I suffer from diverticulitis. It is heavenly. I'll admit that I sometimes take a small slice and pick out the nuts. I think you might be able to make it and leave the nuts out- sort of like chess pie but better.

Pecan Pie – Bake 350 degrees for 50-55 minutes

3 eggs, slightly beaten
1 cup karo – light or dark
1 cup sugar
2 TBS melted butter
1 tsp vanilla

Mix all and add 1 ½ cup pecan halves and pour
into unbaked pie shell

Bake until center almost set

I am so sorry for the photos but we just couldn't keep ourselves from digging into the pies.