I love Thanksgiving. It’s one of my favorite holidays and I even like to do the cooking! One of my favorite things to make is my grandmother’s classic pumpkin pie. It’s so easy that I usually make two or three. Because who says Pumpkin Pie is only for dessert? There’s nothing more wonderful, the day after Thanksgiving, than eating pumpkin pie for breakfast!
I also make my own butter pie crust and, if I have the time, roast small pumpkins for the pumpkin puree. Both of these recipes are available on The Hungry {Romance} Writer index page.
Pumpkin Pie
Ingredients
- 1 9" unbaked deep-dish pie crust
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-ounce can pumpkin puree NOT pumpkin pie mix
- 1 12-ounce can evaporated milk
- whipped cream garnish
Instructions
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Preheat the oven to 425" and prepare the unbaked pie pastry in a 9" deep dish pie plate. Set aside.
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In a small bowl, stir together the sugar, cinnamon, salt, ginger, and cloves.
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In a large bowl, beat the eggs with a fork until light and fluffy. Stir in the spice/sugar mixture and the pumpkin puree. Stir until well blended. Gradually stir in the evaporated milk and stir until smooth.
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Pour the batter into the pie plate and bake for 15 minutes. Then lower the temperature to 350℉ and continue to bak for another 40-50 minutes, or until a knife in the center come out clean. Remove from the oven and cool on a wire baking rack. Serve with whipped cream.
