It’s November 1st, so I can finally talk about pumpkin pie! I love pretty much anything pumpkin, and I especially love pumpkin pie. I happily eat it all year long, but I know most people consider pumpkin pie to be more of a Fall or holiday dessert.
I’ve never met a pumpkin pie I didn’t like, but my maternal grandmother, Granny, made the best pumpkin pie. I have her handwritten recipe for it, and we included the recipe in our wedding cookbook. It’s delicious, and for me, it’s total comfort food.
Try it. I’m pretty sure you’ll love it!
Granny’s Pumpkin Pie:
3/4 cup sugar
½ tsp salt
1 tsp ground cinnamon, plus more for sprinkling the crust and pie
½ tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 un-baked 9 inch deep dish pie shell
Preheat oven to 350 degrees.
Mix sugar, salt, 1 tsp. cinnamon, ginger, and cloves in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin. Stir in sugar/spice mixture. Gradually stir in evaporated milk.
Spread the pie shell in a pie dish and generously sprinkle the pie shell with cinnamon. This isn’t the time to be stingy with the cinnamon. Pour the pie mixture into the pie shell, and generously sprinkle the top with cinnamon.
Bake 40 - 50 minutes, or until a knife inserted in the center comes out clean.
Allow to cool/set before slicing. (Honestly, you might want to leave the house, or at least find something really good to occupy yourself with for this part. It smells so good, it’s fairly torturous waiting to dig in!)
So what about you? Are you a fan of pumpkin pie, or pumpkin things in general?