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.
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.
Comments
I'm going to try this recipe as well, yummy!
Hope Teddy is doing well today.
)O(
Your blog looks so fall-like. It is an inspiration.
Laura
Love pumpkin pie.....now I am going to be thinking about it all day!! Thanks for sharing that recipe!!
Cheers!
Coffee is on.
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!
J