Saturday, November 29, 2014

Pumpkin Pie

Pumpkin Pie has always been my very favorite holiday pie.

I love eating it for breakfast the day after Thanksgiving.  The smooth pumpkin with a touch of whipped cream...yum!  Though to me, the whipped cream isn't even necessary, just an added bonus!

This pie is thick, creamy, and full of pumpkiny goodness!  You owe it to yourself to make this one for your next holiday gathering.

Pumpkin Pie


3/4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
2 eggs
2 1/4 c. pumpkin puree
1 can evaporated milk

1 unbaked pie crust


Preheat oven to 425.

In a large bowl, whisk together the eggs, pumpkin and evaporated milk until smooth.  Stir in the sugar, salt, cinnamon, ginger and cloves until fully incorporated.

Pour into your pie crust.  Bake for 15 minutes, then reduce the temperature to 350 and bake an additional 40-50 minutes.  If the filling is still overly jiggly, continue to bake until it is fairly firm (use a crust shield if your outer edge is browning too much).

Allow the pie to cool to room temperature and then refrigerate until ready to serve.

Top with whipped cream if desired.


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