I love pumpkin pie. I will eat many pieces of it, even having it for breakfast. Pumpkin is a vegetable, right? I do like my pie spicy though and this one takes care of that.
What you’ll need:
2 eggs
1 can pumpkin
3/4 cup sugar
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 2/3 cup milk (or 12 oz can evaporated milk)
1 unbaked pie shell
Beat the eggs with a whisk. Add the sugar and then pumpkin, mixing well. Add the spices and mix until the spices are well distributed. Add the milk and mix. (I used 2/3 cup of half and half and 1 cup of milk) Pour the great smelling mixture into an unbaked pie shell. Sometime I’ll share how to make a very easy homemade crust, but I was too lazy for that this time so I used a Pillsbury refrigerated crust.
Bake the pie at 425 degrees for 15 minutes. Turn the heat down to 350 degrees and bake another 45-50 minutes or until a knife comes out clean. Try not to eat it all yourself.
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I’ll hold you to putting up that easy pie crust recipe. I’m a pie crust flunkie, and my oldest, in particular, would *love it* if I actually made a pumpkin pie this year. He usually only gets them when my mom is here.
I like my pumpkin pie the same way and I always have it for breakfast (and lunch and supper until it is all gone!) Make it a great day!
This looks yummy! I’ll have to try your recipe!
CUTE blog. i am adding you to my reader. so i can come back for more.
thanks for stopping by my place. you will need to click the “cooking with jordan” button on my blog for some quick, yummy and easy recipes!
Finally someone who likes pumpkin pie like we do–spicy!
This sounds like a great recipe.
I’m really enjoying your blog!