Thanksgiving has come and gone as has this pie. While it’s not so much a favorite of mine, I do enjoy the annual slice come this holiday. The girls; however, love pumpkin pie and look forward to it every year so I do my part and oblige.
- 1 15oz. can of pure pumpkin or 2 cups homemade pumpkin puree
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 2 eggs
- 1 12oz. can of evaporated milk
- 1 unbaked 9″pie crust
- Fresh whipped cream/ Cool Whip, optional
Preheat oven to 425 degrees. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and nutmeg; set aside. In a large bowl, beat the eggs, stir in the pumpkin, and blend in the sugar spice mix until thoroughly incorporated. Gradually stir in the evaporated milk.
Pour the mixture into an unbaked pie shell. Bake at 425 for 15 minutes and then reduce the oven temperature to 350; bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before serving. Top with homemade whipped cream, or if you’re like my girls, Cool Whip.