Up until recently I thought that I didn't like pumpkin pie. Sure, every turkey day or Christmas I'd eat a slice, but that was primarily out of politeness because somebody went to the trouble of bringing it.
What changed for me was when Barb and I hosted the family Thanksgiving dinner a couple years ago, and I had the wild idea to make a pumpkin pie from scratch instead of using the canned filling. One bite, and I realized that this was the first pumpkin pie I'd ever tasted. Not only that, but i liked pumpkin pie, oh yes indeed.
And so, to spread the blessing of real pumpkin pie - and maybe prevent me from ever having to eat another slice of "polite" pie - here is the recipe I use. Enjoy.
Stuff what goes in the pie:
- 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 9-inch pie crust, unbaked (I use Pillsbury - why not? they make a good product)
Prep the pumpkin
- Preheat oven to 375 degrees F.
Put it all together
- Preheat oven to 425 degrees F.
- In food processor bowl combine pumpkin, sugar, salt, ginger, cinnamon, and flour; mix well.
- Add eggs; mix well.
- Add evaporated milk, water and vanilla; mix well.
- Pour pumpkin pie mixture into the 9-inch pastry lined pie pan.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F and bake for about 35 minutes longer, or until pie is set.
And finally, find a friend and share, 'cause that's why God invented pie.