This is my great great grandma's pumpkin pie recipe. It turns one pound of pumpkin puree (or one 14-15oz can of pumpkin) into two pies. Because it stretches the pumpkin out, the texture is a bit thinner. I usually whip the egg whites to get some more air into it, but you don't have to, and it will taste delicious anyway.

The Effort version involves whipped egg whites; the Non-Effort version is a dump, stir, pour & bake recipe. The photo has the Effort version I made today.

To stay true to the spirit of the recipe, you must follow one rule:

Do not make your own pie crust.

The copy I saw had get pie crust from Lucille written across the top. Nobody knows who Lucille is; my great aunt's best guess was that it was a neighbor. For the past few generations, nobody, even my grandmother, has made this recipe with their own pie crust. This recipe is yours to do with what you will, but please-- don't make your own pie crust!

Recipe and some notes:

I set the oven wrong and burnt the pumpkin pies!

Under the burnt layer it's the usual tasty custard, and I kind of like the burnt layer... This is fine. I am starting a trend! Like Basque cheesecake, but for pumpkin pie.

This recipe makes two pumpkin custard pies put of one can of pumpkin, having been through the Great Depression. It's economical and tasty!

The best part is that I don't make any pie crust. The copy of the recipe I saw had "get pie crust from Lucille" scrawled on it. Nobody really knows who Lucille was, but we assume she was a friend of my great great grandmother's, who originated this particular recipe and spice blend. All anyone knows is that they copied down to get Lucille's pie crust, like their mothers before them.