I think it is wrong to limit pumpkin pie to Thanksgiving dinner and since it is a family favorite, I don’t. I made a pumpkin pie last Monday for dessert and thought I would share the recipe since I didn’t last fall.
I created this pie the first time we celebrated Thanksgiving far from friends and family. My husband declared it perfect and said that no matter where we celebrated Thanksgiving in the future that I was in charge of making the pumpkin pie.
Unfortunately, I didn’t write down what I did, so I had to make the pie 3 more times before I created another “perfect” pumpkin pie. Since that event, my husband and kids do not let me go in the kitchen with out a paper and pencil. This blog would not be possible without my husband and children constantly nagging me to write down what I am doing.
What ever pie crust recipe you use add 1 teaspoon of cinnamon to the recipe. It will make your pie even better.
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 2 eggs, beaten
- 1¾ cup pumpkin puree or 15 oz. can of pumpkin puree
- 1 – 12 oz. can evaporated milk
- enough of your favorite pie dough to make a 9 in. deep dish pie shell. What ever recipe you use, add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.
- Preheat oven to 425 degrees. Make pie shell, but do not bake it.
- Mix sugar and spices in a large bowl. Stir in pumpkin and eggs.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
- Cool on a wire rack.
I am afraid pumpkin pie is going to have to give way to strawberry rhubarb pie since my rhubarb plants keep producing more shoots. Do you have any seasonal foods that you enjoy year round?
This post has been linked to Tasty Tuesday and Tempt My Tummy Tuesday.
Oh my favorite food. I love pumpkin pie. I could live on it alone. SO good. Yours looks yummy. I have a question. What does one do with rhubarb? Not to sound dumb but I have never eaten it and have no idea how lol.
You chop it up in thin slices and use it with strawberries or alone in a pie or jam. Today I made a rhubarb cake adapting a recipe I found at Finding Joy in My Kitchen (on my side bar). I also want to try her rhubarb meriguinge.
I agree! I think we should have pumpkin foods all year long.
I could totally eat pumpkin pie all year! My DH isn't as much a fan of it, though, so I don't make it very often.
I can't find canned pumpkin lately. I heard about the pumpkin shortage and went to check for myself, and no canned pumpkin available. I just hope it's back in time for the fall!
I love roasted turkey. It's such a classic Thanksgiving/Christmas dish, but you can get turkeys cheap this time of the year. And a large turkey will give us tons of meat, perfect for casseroles and freezer meals!
Elizabeth, I have been able to find organic canned pumpkin at Trader Joe's and Whole Foods Market. And the amazing thing is that is has been less expensive than Libby's when our grocery store gets it in.
YUM! I agree – I love fall foods and eat them year round. I haven't had pumpkin in a while though – maybe it's time to dust off my pumpkin soup recipe (it's incredible). – http://www.delightfulcountrycookin.com