Tuesday, December 20, 2011

Pumpkin Pie

We're still in pre-Christmas baking mode, so it's Michelle again. There are few things I like more in the world than pumpkin. My birthday falls on or around Thanksgiving every year and I'd rather have pumpkin pie than birthday cake. 

My sister was wonderful enough to buy me a pie plate for my birthday, so now I can make my own pumpkin pies. As far as pie recipes go, this one is pretty simple, and, in my opinion, tastes amazing.

Here's what you need:
1 can pumpkin
1 can evaporated milk
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs
1 pre-made pie crust

Here's what you do:
Preheat your oven to 425.

In a small bowl, mix the sugar, salt, cinnamon, ginger and nutmeg.

In a separate large bowl, beat the eggs.

Add pumpkin and sugar mixture to the eggs.

Slowly add the evaporated milk to the mixture.

It should look like this when you're done:

Spread your pie crust out on your pie plate and pour the pumpkin mixture in.

Place into your pre-heated oven for 15 minutes. After the initial 15 minutes, remove the pie from the oven, and cover the edges with foil. You don't want your crust to burn.

Reduce the temperature of the oven to 350 and bake the pie for an additional 40-50 minutes. You should be able to stick a knife in the center and have it come out clean.

Remove from oven and cool for 2 hours on a wire rack.

Slice and top with whipped cream and serve.


1 comment:

  1. It's part of a balanced breakfast of champions too!