Thursday, November 25, 2010

Thanksgiving Pumpkin Pie

 On this Thanksgiving morning, I thought it appropriate to blog about one of the dishes most of us will eat later on today. This recipe for pumpkin pie is from my mother...growing up we had it at Thanksgiving and Christmas and we fought over the leftovers. My father usually made everything else on the holidays, but the pie was always made by mom. She didn't go to the trouble of making a crust, she used a Pet-Ritz frozen crust. Today, I follow the same tradition, but use a Pillsbury or store brand rolled crust, I find them tastier and more tender than Pet-Ritz.

1 16 ounce can pumpkin(not pumpkin pie filling)
1 13 ounce can evaporated milk
2 eggs
1/2 c packed brown sugar
1/2 c sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon each ginger, nutmeg, allspice, cloves and salt
1 9 inch pie crust

Mix all the ingredients and pour into prepared pie crust. Bake at 425°F for 15 minutes, reduce heat to 375°F for 45 minutes to 1 hour. The pie is cooked when just the center(about a 3 inch circle in the center) is still a little jiggly.

Happy Thanksgiving!

Print Page

No comments:

Post a Comment