Mammy’s Pumpkin Pie

Here is another recipe from the cookbook of my Great-grandmother. BTW, her name was Kate Dwyer. My oldest daughter is named after her; Kathryn.

This is her recipe for pumpkin pie. In my family, the regular kind of pumpkin pie (you know, the recipe on the side of the canned pumpkin tin?) is know as “Mud Pie” and is frowned upon when brought to family gatherings. At the least it is looked at with suspicion and disdain.

Anyway, this is our family recipe for pumpkin pie, and really it allows the pumpkin to shine through! I guess I should have posted this in the Autumn, but I was making Tea Cakes and found the recipe for the pie….

Mammy’s Pumpkin Pie

Its BEST to use fresh pumpkin for this pie. You can use home-canned, but you’ll get something less than what this pie is meant to be…..


1 pint HOME-canned pumpkin ( It is BEST to cut up and use a fresh pumpkin but by no means should you use store bought canned pumpkin!!)

OR, you can bake a small pie pumpkin at 350*F til its fork tender. Just place a cut pumpkin cut side down, with the seeds cleaned out of it, on a foil or parchment covered baking sheet. When the pumpkin is tender enough to push a fork through the shell, its done.

1 1/2 cups sugar

1/2 stick butter

If you baked your pumpkin, scoop out the cooked pulp and put it in a small sauce pan. Turn the heat on low and cook the pumpkin til its dry and then add the sugar.

Cook the home canned pumpkin on low as well til its dry then add sugar and cook until waxy.

Spread in a 9 inch pie crust. Slice butter and drop over the pie. Sprinkle sugar over top and add a dash of ground cinnamon. Cover with strips of crust if desired.

To make the pie look shiny you can paint the crust with milk, then sprinkle with sugar or sanding sugar.  Bake as directed.  To make it really shiny, use an egg wash to paint the crust before baking. 1 egg yolk beaten with about 2 tablespoons of water will work.

Bake in a 350* oven until brown. If desired cover the top of the pie with pecans before adding strips of crust, then proceed with baking.

Bake the pie in a 350*F oven til the crust is nicely browned, about 20 minutes. Cool before serving if you can.

About Sylvia

Sylvia Britton is the owner of the Christian HomeKeeper website and ministry and began the ministry in 1997 when her husband brought home their first PC. She and her husband Mark live in Tennessee and are the parents of 5 grown children and grandparents to five so far. They homeschooled their five children from 1991 to 2016. Sylvia is a Christian and worship leader in her local Church. You can follow her on Facebook or consider joining her Facebook Group called Christian Homekeepers and Like her official CHK Page on Facebook.
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5 Responses to Mammy’s Pumpkin Pie

  1. Terri J says:

    Sister Sylvia, I noticed in the photo that the pumpkin is cubed. When you home-can your pumpkin, is this they way you do it? I have some home-canned pumpkin, but I pureed it so I imagine it would end up like “Mud Pie.” I am definitely going to have to try this recipe as it looks delicious!

    • Sylvia says:

      Hi Terri,
      Yes, I cube the pumpkin before canning. HOWEVER, fresh pumpkin is best for this pie…that’s what keeps it from being “mud”. 😀