This is a recipe for a traditional pumpkin pie for Thanksgiving. It has just the right blend of spices.
We cut the pies into 8 pieces, and make enough for everyone to have a slice. If you are serving pumpkin pie without other desserts, you might want to cut it into 6 pieces.
If we have pumpkin pie spice, we use it as listed below. Otherwise this is a good good recipe for pumpkin pie spice is: 1 1/4 t cinnamon. ½ t ginger, ½ t nutmeg, ¼ cloves.
This pie goes well with fresh whipped cream. To make whipped cream, put your mixing bowl and whisk in the freezer over night. Add 1 cup HEAVY whipping cream, 1 t vanilla, and 2 T powdered sugar in the mixing bowl. Mix on high for 3-5 minutes until the cream holds a soft peak. Light whipped cream will take a really long time to set up, so make sure you have heavy whipped cream.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
pie
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- 1 egg
- 15 ounces pumpkin
- 12 ounces evaporated milk
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice or the mix above
- 2 tablespoon flour
- 1/2 teaspoon kosher salt
- 1 pie crust
Ingredients
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- Check the oven racks to make sure they your pie pans fit and that you have room to pour the filling into them while the oven is hot.
- Preheat an oven to 450 F.
- Set each crust in a pie pan and form a pretty edge using your fingers or a fork.
- Add the eggs to a mixing bowl and beat them lightly. Then add the other ingredients and mix until combined.
- Place the pie pan(s) with the crusts in the oven, and pour the mix into them until it just reaches the edge of the crust.
- Bake for 20 minutes
- Cover the crust with a shield if you don't want it to be overly brown.
- Decrease the oven temperature to 350F. Then bake for 40 minutes more. Check the center with a knife to see that it isn't runny. Bake for 5 minutes and check until the center is set.
- Let the pies cool before covering with plastic wrap.
- Serve with whipped cream or vanilla ice cream.
