Pumpkin Pie is one of those comfort foods that just warm your insides and make everything perfect. Well, at least for those of us who love pumpkin.
Food Season
With Food Season (That time of year where we have many gatherings to eat and be merry…. my favorite season!) quickly approaching, it is time to show off those favorite recipes. I always start out with the Traditional Pumpkin Pie recipe. It is fast and simple and always reminds me of home!
Pumpkin Puree
Lets talk a little bit about the pumpkin puree! Traditionally, I try to use my own pumpkin puree if I have time (and pumpkins) But sometimes, ya gotta buy the pumpkin in the can. It really isn’t that big of deal and many can not even taste the difference. And lets face it, if ya like pumpkin pie, you aren’t gonna be too picky if the pumpkin is fresh or canned. I prefer to use Libby’s Pumpkin Puree but the store brand works well also. Just be sure it is pumpkin puree and not pumpkin pie mix.
Traditional Pumpkin Pie
Ingredients
- ¾ C Sugar
- ½ Tsp Salt
- 1 Tsp Ground Cinnamon
- ½ Tsp Ground Ginger
- ¼ Tsp Ground Cloves
- 2 Large Eggs
- 15 Oz Pumpkin Puree
- 12 Oz Evaporated Milk
- 1 9in. Deep Dish Pie Shell unbaked
Instructions
- Preheat oven to 425°
- Combined the sugar, salt, cinnamon, ginger and cloves
- In a separate bowl, combine the eggs and pumpkin puree
- Stir the sugar spice into the pumpkin mixture
- With the mixer running on low, add the evaporated milk slowly
- Pour the pie filling into the unbaked pie crust
- Bake the pie for 15 minutes then reduce the temperature to 350° and continue baking for roughly 45-50 minutes or until the pie is cooked all the way through.
- Cool completely and enjoy!
Preheat the oven to 425 degrees. In a small bowl, mix the sugar, salt, cinnamon, ginger, and cloves. Set aside.
Combine the pumpkin puree and the eggs together. I use a stand mixer, but a hand mixer or even a whisk will work just as well.
Next add the spices to the pumpkin mixture. Next, with the mixer running, slowly combined the evaporated milk into the pumpkin.
Slowly pour the pumpkin pie filling into the unbaked pie shells. The pie filling is VERY RUNNY! Put the pies on a baking sheet so IF you accidentally spill the pie getting them into the oven, it isn’t all over the place and burning!
Bake the pie for 15 minutes at 425 degrees. Then lower the oven temperature to 350 degrees and bake for another 45-50 minutes or until the pie is baked all the way.
Once the pie is bake, cool completely and then serve. I prefer to top my Traditional Pumpkin Pie with whipped cream. I hope you give this pie a try. Happy Thanksgiving from Rugged Root!
