Greenfield’s Pumpkin Pie


By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997)

Make (or buy) two raw, 9-inch, butter pie crusts*


2-lbs. canned pumpkin

2 eggs

13-oz. canned Pet Milk

2tsp. pumpkin pie spice

1/2 tsp. ground ginger

1/2 tsp. salt

1 1/2 C. packed brown sugar

1 TB vinegar

3 TB flour


Combine ingredients, as listed, beating well after each addition. Beat 3 more minutes after last addition.

Transfer filling mixture to top of large double-boiler, over simmering warm water and stir; cooking to a custardy consistency. Meanwhile, have those pie shells partially baking (at  375°F for 6 minutes).

Remove crusts and divide warm filling between the two pie shells and return to bake at 350°F for 35 minutes or until they test done.

*See Gloria’s favorite and most reliable “Butter Pie Crust” recipe on this “Recipes” tab!


By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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