I vaguely remember mentioning something about doing a cleanse this week? WELL, that didn't happen and it's totally fine. Balance, right? Maybe a green juice in the morning after a slice of this amazing pumpkin pie! That sounds way better. Or actually, I would do the green juice first and then drink some coffee to get rid of the taste of grass and then finish it off with a slice of pumpkin pie completely covered in whipped topping to where you couldn't even tell if a slice of pie was under it! GOALS. 😉
So this pumpkin pie was super easy to make. I'm starting to wonder where I got the notion that making a pie was hard? Isn't this something your mom and your grandma are supposed to teach you growing up (no offense mom...I guess I wasn't all that interested in being in the kitchen when I was younger)? It always seemed like such a mystery and I think I slighlty remember my Meme freaking out about burning the pie crust a few times. So maybe that's why I thought it must be hard? Who knows, and not to knock my grandma's pies. She is the BEST holiday baker...and I'm slowly building my way toward being a grandma that can bake anything and spoil my kids and grandkids with sweets and have them help me in the kitchen....I can't wait!
So onto the pie - I made the classic version of pumpkin pie which uses evaporated milk. I do think it turned out great, but I think next time I would go the sweetened condensed milk route for a creamier pumpkin pie! This one was very flavorful and sweet but very light and fluffy. Still good. I'll share both ways to make it below! Which way do you prefer???
Classic Pumpkin Pie
w/ Evaporated Milk
- 4 extra large eggs
- 1 - 29 oz canned pumpkin
- 3 cups evaporated milk
- 1½ cups sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp pumpkin spice (this is extra. I added this - even though I know the other spices are in pumpkin spice. I just felt weird not using pumpkin spice in a pumpkin pie...so it's not neccessary, but add it for a little extra flavor if you'd like!)
- 1 tsp salt
- ½ tsp ground cloves
- 2 - 9 inch pie crusts (unbaked) homemade or store bought. Though I really recommend making your own!
- Lightly beat eggs until well blended. Add pumpkin, milk, sugar, cinnamon, nutmeg, salt, [pumpkin spice] and cloves. Mix until well blended. Pour evenly into pie shells.
- Bake at 350 for 1 hour or until knife inserted in center comes out clean. ENJOY!
recipe from lilluna.com
Creamy Pumpkin Pie
w/ Sweetened Condensed Milk
- One 9-inch pie crust, unbaked
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon salt (note: I like my pie fairly salty. If you don't, use 1/4 to 1/2 teaspoon)
- 2 large eggs
- One (15 ounce) can plain pumpkin puree
- One (14 ounce) can sweetened condensed milk
- Position a rack in the center of the oven; preheat the oven to 425 degrees F (212 degrees C).
- Roll the pie dough to a circle about 12 inches in diameter; place it into the pie pan and crimp the edges. Keep the dough refrigerated while you prepare the filling.
- In a small bowl, stir together the cinnamon, ginger, cloves and salt. Set aside.
- In a large bowl, beat the eggs; stir in the pumpkin and the sugar-and-spice mixture. Once well incorporated, stir in the sweetened condensed milk (it may incorporate better if you add the milk in three additions, ensuring that each addition is fully mixed in before adding the next). Pour the filling into the prepared pie shell.
- Bake for 15 minutes, then lower the oven temperature to 350 degrees F. Bake for an additional 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool on a wire rack to room temperature. Serve at room temperature, or refrigerate the pie and let it sit at room temperature for 30 minutes before serving. If desired, serve topped with whipped cream.
recipe from cakespy.com