Pumpkin pie is one of my favorite desserts. It probably is my favorite dessert to have at home. I don’t think it’s just for Thanksgiving; apparently most people disagree.
Yesterday was one of those days where you just really want comfort food. I don’t eat chocolate, I don’t like it. So that leaves me with a slightly different definition of comfort food. Pumpkin pie is one of my go to comfort foods.
I went to the grocery store after work for some other things and decided I would pick up a pumpkin pie from the frozen section rather than taking the time to make a home-made one. There wasn’t a single pumpkin pie to be found in the frozen section! Not one! I couldn’t believe it. I realized I wouldn’t find a pumpkin pie in the fresh bakery section. I do understand that this isn’t the time of year when most people are thinking pumpkin pie. But I thought surely I would find one in the frozen section. That’s kind of the point to frozen foods isn’t it? So you can have what you want, when you want it?
My husband was nice enough to stop at a different grocery store on his way from work, and ran into the same thing. There was no pumpkin pie to be found anywhere.
Fortunately I tend to stock up on canned pumpkin around Thanksgiving when it’s on sale, so I was able to make a pumpkin pie last night. I used my grandmother’s recipe and it was delicious. A pumpkin pie in June did greatly improve my day.
Here’s the recipe, just in case you’d like your own pumpkin pie:
¾ cup sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 can (15 oz) pumpkin
1 can (12 oz) Evaporated Milk
1 unbaked 9 inch deep dish pie shell
Preheat oven to 350 degrees. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl, stir in pumpkin, sugar/spice mixture. Gradually stir in evaporated milk. Sprinkle bottom of pie shell generously with cinnamon. Pour mixture into pie shell; sprinkle generously with cinnamon. Bake for 40 to 50 minutes, or until knife inserted in center comes out clean.