I love trying new recipes but there is something so nostalgic and warm about old family recipes and traditions. As long as I can remember, I would help my family make pies during the fall and the holidays. My favorite to make was always pumpkin pie.
I prefer my pumpkin pie to be a little lighter and creamier with a little less bite (but not too sweet). It’s also great that you can pair pumpkin pie with so many things: whipped cream, ice cream (especially on warm pie!), nuts, wine, etc.
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 15 oz pumpkin puree (canned or home made)
- 10 oz evaporated milk
- 1 unbaked 9-inch deep pie shell
- Preheat oven to 425 degrees F.
- Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.
- Beat eggs in a large bowl. Stir in pumpkin puree and spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in the preheated oven for 15 minutes (still at 425 degrees F).
- Reduce temperature to 350 degrees F an bake for 45-50 minutes or until toothpick inserted near the center comes out clean.
- Cool and serve or refrigerate.