Today we’re talking about pumpkins. I have been working on a new recipe for the past week and it is almost perfected to post here. With a family that isn’t crazy about squashy or gourd based foods, I must continue to be creative when I am attempting to fill their bellies with good healthy treats!
Here is my pie recipe that is requested even in the summer!
- 1/2 cup of brown sugar
- 1/2 tsp of cinnamon
- 1/2 teaspoon of nutmeg
- 1/8 teaspoon of cloves
- 1/4 tsp of ground ginger
- 1/8 tsp of salt
- 2 eggs
- 1 (14oz) can evaporated milk
- 14 ounce can pumpkin purée which is not pie filling
- 9 inch pie crust
Start by preheating your oven to 425°. In a bowl, stir the brown sugar, cinnamon, ground ginger, salt, nutmeg, and cloves together with a fork. Use a whisk to blend in the eggs and milk. Add in 1-3/4 cups of pumpkin puree. Add the mix to the deep dish pie shell that has not been baked. The filling should be even with the rim and you may have some leftover, particularly if you are using a shallow pie shell.
Bake on the bottom rack of your oven for 10 minutes and then lower the heat to 350°. Bake until set or approximately 50 minutes longer.
If you want to eat the pie warm, make sure to let it sit for at least ten minutes before you cut it.