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?