I know, I know there’s literally thousands of pumpkin pie recipes floating around the web right now with Canadian Thanksgiving just passing and US Thanksgiving on the horizon. I will celebrate both. Not because I’m from the US but I just feel like I should support you guys and eat some more. Another excuse to gather the family crew and put out the pretty plates.
I’ve been making this pumpkin pie for so long I wrote out the recipe by memory. But then I went and checked because I rely on sticky notes and the outlook calendar to rule my life. I’m not comfortable relying strictly on memory anymore. Too much going on at once! As I look around my three foot radius I can see five sticky notes right now. Pie recipe, grocery list, random thoughts, recipe ideas, and a note to update my PVR for Parenthood. My tv friends are obviously a major priority. Can you even believe the show is ending this season? I’m heartbroken! Assuming here that you’re watching too. Judging by the facebook comments I’m not alone. People are uuuupset! The commercials make me an emotional mess, let alone the actual show where I’m wiping my face for the whole 60 minutes.
Wow, moving right along…
So, this pie. It’s the only one you’re going to need forever and ever. Since I’ve been making it for what seems to be forever I can safely say that. I would not lie to you about such things!
It’s everything a pumpkin pie should be. Creamy, pumpkiny, perfectly spiced and certainly brings you back for seconds.
- 1 cup brown sugar
- 1 tbsp cornstarch
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp salt
- ⅛ tsp cloves
- 1½ cups pumpkin puree
- 3 eggs
- 1½ cups evaporated milk
- Pastry Recipe or refrigerated pie crust.
- Preheat the oven to 425 degrees.
- Combine the brown sugar, cornstarch, ginger, cinnamon, salt and cloves in a large mixing bowl.
- Add the pumpkin and eggs and beat on medium until fully incorporated.
- Slowly pour in the evaporated milk until fully combined.
- Line a deep dish pie plate with pastry and pour in the pumpkin mixture.
- Bake at 425 degrees for 10 minutes then reduce the heat to 350 degrees and continue baking for 30 more minutes.
- Let cool and store in the refrigerator.
Sounds so good making pumpkin pie for years. Will try this for a different take
It’s definitely my favorite pie for fall!