I’ve always been a sweet potato pie kind of girl. I used to (and still do) wait anxiously for the holidays because I knew that it meant SPP was coming. Then a few years ago a friend introduced me to pumpkin pie. And while SPP is still my number one holiday dessert, pumpkin pie has joined the list of my faves. Here’s a quick and easy recipe to try this holiday season.
1 15-ounce can pumpkin puree (unsweetened)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 cup light brown sugar3 large eggs lightly beaten
1 1/4 cups evaporated milk
1 9-inch deep-dish pie shell
Combine cinnamon, ginger, nutmeg, salt,cloves,and sugar in a large bowl. In a small bowl beat eggs. Add eggs to the mixture. Add pumpkin, making sure to blend well. Slowly add milk. Once mixture is well blended carefully pour into pie shell.
Bake for 10 minutes in preheated oven at 425 degrees. Lower temperature to 350 degrees and continue bake for 40 to 55 minutes, or until fork inserted in center comes out clean.
When the pie is removed from the oven allow it to cool for about 2 – 2 1/2 hours.
Serve room temperature or place in the refrigerator to chill.
When ready to serve top with whipped cream.
I prefer to bake mine on the lower oven rack. It will still cook fine on a top rack, but I find that I like the results a bit more personally.
If you find that the edges get too dark you can cover them with aluminum foil, or pie crust shields.