And finally to go with my Pumpkin Puree post, the actual Pumpkin pie recipe:) I’ve meant to post this sooner but decided on the day before Thanksgiving, as it has been a slight busy week for me. This is a pretty basic pie recipe but I tend to add more spices to make it a bit more flavorful.
- 2 cups of fresh pumpkin puree
- 1 can of sweetened condensed milk.
- 2 eggs beaten
- 3/4 cup of brown sugar
- 1 teaspoon of ground ginger ( you can use 1/2 if you want the pie to be less intense)
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- and optional pie crust if you don’t have time to make your own.
- Also set your oven for 400 degree and bake for 40 minutes
So let’s first start off with the pumpkin puree from my last post How to bake and purée Sugar pumpkins
So here’s what the two cups looks like , it’s super bright yellow. After I baked this pie I stored the rest of my puree in the freezer for whenever I want another pie, some pumpkin pie sauce for coffee or dog treats.
It’s not the most aesthetic picture but here is what it looks like after I added the brown sugar , eggs , spices, salt and sweetened condensed milk. I used a hand mixer to blend everything and make it super smooth.
I was bit lazy this year but I used a store bought crust, you can make one yourself though . I generally just pour my mixture in the crust and place it in the oven . This will be in the oven at 400 degrees for 40 minutes, or until you can stick knife or fork , and it comes out clean.
And there you have it! it’s not super pretty or Instagram worthy but it tastes good 🙂 Also after this cools , it’s best to put in the fridge for food safety reasons. Also I use a bigger 9-inch glass pie pan but you could probably make two smaller pies if you have small pans. Let me know in the comments section what you like about pumpkin pie or do you prefer sweet potato pie which also just as good too 🙂