Pumpkin Pie!!!!

My pumpkins inspired me to make a pumpkin pie! I usually only make pumpkin pies for Thanksgiving. There is always so much other food that the pumpkin pie becomes a blur. We all love pumpkin pie so I decided to make one that we could really focus on and enjoy. Here is my recipe in case you are inspired. I think pumpkin pies are bland if they don't have enough spices. Try this recipe and see if you notice a difference.

Start by lining a pie plate with your dough of choice.

Put the contents of one can of pumpkin into the bowl of your mixer.

Add 2 teaspoons of ground cinnamon.

Add one teaspoon of ground ginger. Then 1/2 teaspoon of ground cloves

And one can of evaporated milk.

Whisk 2 eggs and add to the pumpkin mixture. Blend it all together using the paddle for the mixer.

Grate in a bit of fresh nutmeg.

Add 3/4 cups of white sugar and 3/4 cups of light brown sugar. Mix until combined and smooth.

Pour it into the unbaked pie shell and place in a 425 degree oven for 15 minutes. After 15 minutes, turn the oven down to 350 degrees and continue to bake for 50-60 minutes more. When you remove the pie from the oven the center should not be watery. It might jiggle a bit but will firm up as it cools.

Completed pumpkin pie! I use the extra dough to cut out shapes which I sprinkle with cinnamon sugar and bake. After the pie cools just sit them on top as decorations.


Autumnforest said…
Great recipe! Yummers! I'm the same as you, I like it spicy. I'm a ginger freak and I love fresh nutmeg. I can almost smell it! I always make a caramel-apple pie at Halloween (cut up caramels and toss with mixture). Sometimes I do a candied one (toss cinnamon red hot candies with the mix). Hope your day is beautiful and autumn-y. It's 99 here for us (I consider that my b-day gift since all I asked for was to not make 100). Pathetic!
Anonymous said…
mmmmm.....pumpkin pie is my favorite! I've got a recipe that my grandmother perfected herself.I'll be making many pumpkin items in the next few months, and I can't WAIT I love pumpkin stuff!

I'm going to try this recipe as well, yummy!

Hope Teddy is doing well today.

Laura said…
What an amazing pumpkin pie recipe. I can't wait to try it.

Your blog looks so fall-like. It is an inspiration.

Laurie said…
Can you aave me a slice please??
One lesson I learned the hard way when baking with canned pumpkin is -- always use a high-quality, name-brand can of pumpkin. The cheaper ones or the no-name ones often mix their pumpkin with various other kinds of squash and as a result you won't get full, delicious pumpkin flavour.
The Frog Queen said…
I knew when it said "pumpkin pie" I should just run away and not read this post :D

Love pumpkin pie.....now I am going to be thinking about it all day!! Thanks for sharing that recipe!!

I only can say the pie does look good. Can I have some ice cream on the side please.

Coffee is on.
BelladonnasJoy said…
You have a great recipe with all the important spices. I have a weakness for nutmeg. We sometimes mix nutmeg with sugar and then sprinkle over the top within the last 15 minutes of baking. Spicy.

Don't ever buy ED Smith Pumpkin pie filling if you want the authentic pumpkin pie. It is pumpkin with gelatin and sugar. It's gross.

One Halloween a couple of years ago, my Mom and I were on our way to Lunenburg (town of the famous Bluenose). I needed to get my pumpkin and this was Halloween day. Last minute, I know. Anyway, the plan was to go to the grocery store on the way back. Unfortunately, the store was closed. I was devastated, Halloween with no pumpkin to carve. Ok, so just as I turn the corner in the road, right before me is a huge pumpkin, lying right in the road! I said this must be my pumpkin! I stopped and went back and picked it up. It only had one small spot that was broken but still perfect for carving on the other side. Mom and I laughed about how the Universe provided my pumpkin so timely, for my birthday. Another gift from the gods. Fun!
JOC said…
Hi, where I live in Australia we can't get pumpkin in tins so can you tell me how much does the pumpkin weigh so I can give it an aussie twist?