A traditional dessert that most people serve on Thanksgiving. In my family there are sometimes other types of pies but there is always a pumpkin pie.
- 2 eggs, slightly beaten
- 1-1/2 cups canned or fresh pumpkin
- 1 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1-2/3 cups undiluted evaporated milk
Combine eggs, pumpkin, sugar, salt and spices. Gradually add evaporated milk and mix well.
Pour into an unbaked pie shell. Bake in a 400°F oven for approximately 45 to 60 minutes or until a knife inserted near center comes out clean. You do not want it to “jiggle” in the middle. Decorate with baked pastry leaves, or small pumpkin shapes from the leftover dough of your pie crust. Serve with whipping cream (see Whipping Cream Eight Ways) or try the flavored one below.
Comment: You can make the filling ahead of time and freeze; thaw before you bake your pie(s).
Salted Caramel Whipping Cream:
- 1 cup whipping cream
- 1/4 cup caramel sauce
- generous pinch of salt
Beat the whipping cream until stiff peaks form. Stir in the caramel sauce and salt. Spread over pie just before serving.
Makes one 9-inch pie