It may not be fall, but this cold weather makes it seem appropriate to bake up some delicious pumpkin pie!
I have always enjoyed pumpkin pie — but I have never made my own. I got to thinking about it and I couldn’t believe I had never baked a pumpkin pie! As a result of my misguided steps in never making this delectable dessert, I went hunting for a recipe that I could try out. After all, I was not going to use the canned pumpkin pie mix. I want to put a little effort into it. And this was the end result:
Looks yummy, doesn’t it? It was. I’d say it’s one of the best I’ve had.
If you want to give it a try, here’s what you’ll need:
- 1-15 ounce can of pumpkin
- 1-14 ounce can of sweetened condensed milk
- 2 eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1-9 inch unbaked pie crust (I use Pillsbury refrigerated pie crusts, which require you to have a pie plate — frozen pie crusts work just as well)
And this is how you prepare it:
- Preheat oven to 425 degrees
- Whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg and salt
- Pour pumpkin mixture into pie crust
- Bake for 15 minutes at 425 degrees
- Reduce temperature to 350 degrees and bake for an additional 35-40 minutes, or until knife inserted 1 inch from the edge comes out clean
- Store leftovers in the fridge
What did you think? Did it turn out as delicious as you thought it would be?
And, just try not to eat it all at once.