It has been established that my husband and I love pumpkin pie.
Here’s the thing, though. Pumpkin is not a pie I’m comfortable ordering in restaurants. Most pumpkin pies produced in restaurants or grocery stores are too spicy — way too much cloves or ginger, or a combination of the two. I know I will be disappointed. If I’m going to pay $3 for a piece of pie, I get something I know I’ll like — apple, cherry, etc.
I made a pumpkin pie Sunday for my husband. It was his birthday and, like me, he’s not a big cake fan, so we had pie.
I love my recipe. It is the perfect blend of cinnamon, ginger and cloves.
Our daughter likes my recipe, too. We shouldn’t have encouraged her to try pumpkin pie ’cause now we have to share.
- Prepared pie shell (go ahead and use a frozen pie shell — I do!)
- 2 eggs
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
Preheat oven to 425 degrees.
In a large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
Place pastry-lined pie plate on a baking sheet to protect oven from spills. Pour pumpkin filling into pie plate and place in oven.
Bake 15 minutes.
Reduce oven temperature to 350. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely. I prefer my pie cold, so feel free to put it in the refrigerator 30 minutes after removing it from the oven.
Top with whipped cream.
Recipe courtesy of Betty Crocker’s New Cookbook.*
* It should be noted that I bought this cookbook my junior year in college, making it the first cookbook I ever purchased. Some of the pages are stained, others stick together because of batter gone wild, and the binding looks like it will far apart any day now. I love it.