Pumpkin pie seemed fitting for today’s post. I think it’s because I’m going through pumpkin withdrawals. We didn’t carve our own jack-o-lanterns this year because Dax is a still a little unsteady with a knife and my husband is a little too impatient to help him figure it out. And it’s possible that I had all of my sharp knives taken away after an incident involving a dull steak knife and some biscotti.
This pie was served at every Thanksgiving that I can remember. The recipe is simple and probably one that a lot of you are very familiar with. Libby’s Pumpkin Pie Recipe is so simple and delicious and I figure… If it isn’t broken, why try to fix it? I followed the instructions to the ‘T’ and ended up with a beautiful dessert that could be served at the end of any dinner!
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Pumpkin Puree (not pumpkin pie filling)
- 1 can (12 fl. oz.) Evaporated Milk
- 1 slightly baked 9-inch pie shell
- Whipped cream (optional)
- Preheat your oven to 425 degrees.
- Whisk together the sugar, cinnamon, salt, ginger, and cloves. Slowly stir in the eggs and pumpkin. Add the evaporated milk and mix until full combined.
- Pour into your pie shell and bake for 15 minutes. Reduce the heat to 350 and continue to bake for 45 additional minutes. Cool and serve with whipped cream.
My grandma used to make this pie without a shell for me and my sister. I used to hate pie crust (but later found out it’s because they would use all shortening and no butter). You know it’s true love when your family is willing to make an extra pie just to make some picky teens happy.
So now I have a question for you. . .
What is the pie you look forward to most on Thanksgiving?