Hattie French's Pumpkin Pie

Great Grandma, Nellie Lawson of Ford City, MO got Hattie French's recipe around 1901. Since, handed down to my Grandma, Alice Spiking, & to my Mom, Donna Thompson. This remains a family favorite of my children & grandchildren today.


12 - 18


¼ cup flour 4 cups sugar 3 large eggs 2 Tbs. melted butter 2 cans pumpkin, 15 oz. each 1 teaspoon. allspice 1 teaspoon. cinnamon 2 cups cream ½ teaspoon. salt 3 - 8" pie crusts OR 2 - 9" deep dish pie crusts

Nutritional information

No nutrition information available


Prepare unbaked pie crusts. Preheat oven to 425 degrees. In large bowl, mix flour and sugar together well, add eggs, butter, pumpkin, allspice and cinnamon and mix well. Stir in the cream and salt. Fill pie shells and bake at 425 degrees for 15 minutes or until the crust is showing barely brown. Lower temperature to 375 degrees and continue baking until a knife inserted in center of pie comes out clean. Enjoy with whipped cream topping or ice cream.