When I was a little girl, I made myself sick more Thanksgivings than I care to admit, from eating too much of Grandma’s pumpkin pie. It was THE Thanksgiving dessert, the one I looked forward to the whole 8 hours to Georgia every November.

Grandma also prepared homemade German Chocolate and Red Velvet Cakes every year, among other things. I loved the cakes, too…but those pumpkin pies were my absolute favorite!

They were so simple, and creamy. She sprinkled cinnamon freckles on each one before she baked them. When it was time to serve them, we had to have a dollop of Cool Whip.

Here is Grandma’s recipe if you want to give it a try!

Grandma Mann’s Pumpkin Pie (makes 6-8 pies)

2 – 29oz cans pumpkin

8 eggs

15 oz cans of evaporated milk

2 cups sugar

2 1/2 cups firmly packed brown sugar

4 tsp cinnamon

2 tsp pumpkin pie spice

4 tsp vanilla

1 1/2 c milk (divided)

4 Tbsp cornstarch

Beat the eggs. Add remaining ingredients (except cornstarch & 1/2 c milk) and beat till smooth. Add the cornstarch to the 1/2 cup of milk and mix till smooth. Pour that into the pie mixture. Stir to combine. Pour into regular pie shells and sprinkle cinnamon on the top. Bake at 350 degrees for 60-65 minutes. Insert a knife in the center and if it comes out clean it’s done.