I love the holiday season, and making special holiday dishes is one of the reasons. This is the only time of year I cook a turkey, make my Mema's cornbread dressing, and bake pumpkin pies. Also, my family loves eggnog, and I can't find it in the stores any other time of year.
Here's my favorite simple pumpkin pie recipe. It's nothing out of the ordinary, but we enjoy it every year.
PW's Pumpkin Pie
1 15 oz. can pure pumpkin
3/4 cup sugar
2-3 tsp. of cinnamon (or to taste)
1/2 tsp. sea salt
2 eggs, slightly beaten
1 12 oz. can evaporated milk
I mix all ingredients but the milk with a whisk. Then I whisk 1/3 of the milk in at a time till well mixed. I pour this mixture into a refrigerator pie crust arranged in a 9 1/2 inch deep dish pie plate. (Of course, you can make your own crust or use a prepared one.)
Bake in a preheated 425 F degree oven for 15 minutes. Turn temp down to 350 F degrees and bake another 40-50 minutes till a knife comes out clean. (If you don't like your crust too dark, you can put some foil over the crust when it's to your liking and continue baking.)
We cool our pie in the refrigerator till cold (usually overnight) and serve it with a generous dollop of real whipped cream. (You can use the fake stuff, but the ingredients make me wonder what it does to my health....
)
Here's my favorite simple pumpkin pie recipe. It's nothing out of the ordinary, but we enjoy it every year.
PW's Pumpkin Pie
1 15 oz. can pure pumpkin
3/4 cup sugar
2-3 tsp. of cinnamon (or to taste)
1/2 tsp. sea salt
2 eggs, slightly beaten
1 12 oz. can evaporated milk
I mix all ingredients but the milk with a whisk. Then I whisk 1/3 of the milk in at a time till well mixed. I pour this mixture into a refrigerator pie crust arranged in a 9 1/2 inch deep dish pie plate. (Of course, you can make your own crust or use a prepared one.)
Bake in a preheated 425 F degree oven for 15 minutes. Turn temp down to 350 F degrees and bake another 40-50 minutes till a knife comes out clean. (If you don't like your crust too dark, you can put some foil over the crust when it's to your liking and continue baking.)
We cool our pie in the refrigerator till cold (usually overnight) and serve it with a generous dollop of real whipped cream. (You can use the fake stuff, but the ingredients make me wonder what it does to my health....
)
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