Mabel Ann Haynes Sneed’s Pumpkin Pie
Aside from massive amounts of overwhelming grief, sleepless nights, and stomach ulcers, this was the recipe that started my path towards building whatever this site was going to be, which in truth, is still a bit up in the air. This is my family’s famous and favorite pumpkin pie. My mom made it every Thanksgiving, Christmas, and Hanukkah. And, when my cousin Jimmy died, I remember my uncle-his dad-eating a slice of this and saying, “Jamie you make the best goddamn pie I’ve ever had,” at the reception. We’d be eating that pie one year later and my uncle’s reception after he died in a car accident. This pie describes why I am unable to describe to you, why any food is funeral food. This pie had always been a dish at holidays and then two tragedies in two years instantly made it a funeral pie too.
I made about eight vegan versions of this pie and none of them worked. I think I may have literally pulled some of my own hair out. I cried. I got angry at my boyfriend-now husband-and in general just felt like shit. This is the recipe I miss the most. I know that the eggs need to be substituted for tofu, and the condensed milk I can substitute with coconut condensed milk, but as of writing this I just haven’t gotten it right. I wanted to try to make it again this past Thanksgiving but on and off depression made the holidays difficult to navigate when most days I could barely get out of bed. In a weird way I couldn’t take another mess up of this recipe. I mean, it’s really frustrating when you spend the time and the money on ingredients and you just end up with a mess, and then there is the issue of what to do with it? Do you sad eat it? Do you throw it away and become a wasteful food monster? To save you from all of that I am printing the original sacred secret family recipe. Since I am an old cat lady who will never be having kids this is my way of passing this recipe on to others in hopes that you can share it with your family. Happy eating, and I know it’s March but with good food, there are no rules for when you can eat it!
This recipe makes 2 pies
Ingredients
8 eggs
1 (29 oz) can of pumpkin (not pumpkin pie mix!)
2/3 cup white sugar
2 cups firmly packed brown sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 2/3 cup undiluted evaporated milk (we also use sweetened condensed milk)
2 pie crusts (Pet Ritz deep dish)
Directions
Preheat oven to 425° F
Mix all ingredients until well incorporated
Pour into two pie tins
Carefully place pie into oven (they are going to be wobbly and watery so be careful!)
Bake for 15 minutes
Reduce heat to 350° F and bake for 45-55 minutes or until a toothpick comes out clean in the middle.
Cool overnight
The pies are going to lift and then sink, they will glaze over as they cool. Serve with a healthy dollop of whip cream and enjoy!
We cover them up with some tinfoil and PS they travel really well!