Pumpkin Pie

A classic, no Thanksgiving dessert table is complete without it.

We make our version with canned pumpkin that we put up ourself from fresh pumpkins from Meme Sue's garden; but store-bought canned pumpkin (organic, if at all possible) can be used as well.

“Where's the Whipped Cream?”

This recipe makes enough for one deep-dish pie or two regular smaller pies. And be careful to not dump it all over the front of the cabinets like I did one year when I spilled it everywhere. A.sticky.mess. of wasted ingredients.

Pumpkin Pie

3/4 cup sugar

2 teaspoons pumpkin pie spice OR

(1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves)

2 eggs

1 (15 oz.) can pumpkin puree

1 (12 oz.) can evaporated milk

2 prepared pie crusts, unbaked (recipe here)

Preheat oven to 425 degrees F. Line two pie plates (or one deep-dish pie plate) with one prepared pie crust each, making sure that the dough is pushed up well against the sides of the plate. In a small bowl, mix sugar and pumpkin pie spices together. Beat eggs in a large bowl. Stir in pumpkin puree and sugar spice mixture. Gradually stir in evaporated milk. Pour into pie shells dividing evenly. Bake at 425 degrees F for 15 minutes. Then reduce heat to 350 degrees F and bake for an additional 40-50 minutes or until knife inserted into the center comes out clean. Cool on wire rack for 2 hours. Serve immediately with homemade whipped cream, if desired or refrigerate.

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