Claire Whitley | Crumbs
It isn’t Thanksgiving without pumpkin pie and whipped cream. Pumpkin pie is easy to make, especially for people using the pie filling out of a can. However, it doesn’t take that much extra work to make the pie from scratch, right down to the flakey, delicious crust. (For a go to pie crust recipe, check this out uicrumbs.wordpress.com/2015/11/25/perfect-pie-crust/)
Live a little longer in the kitchen this feasting season to bring that extra special something to the table. This recipe is for an 8-inch pie.
Ingredients
- 1 small pumpkin, about 4 pounds
- 1 egg
- 2/3 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1-1/4 cups evaporated milk
Directions
- Preheat oven to 400 degrees Fahrenheit
- Cut pumpkin into halves
- Remove seeds and fiber
- Place pumpkin cut sides up in a casserole pan
- Pour 1/4-inch water into pan
- Cover and bake for 1 hour, until tender
- Scoop pumpkin from shells
- Puree until no lumps remain
- Heat oven to 425 degrees Fahrenheit
- Beat egg slightly
- Beat in remaining ingredients, including 1-1/4 cup pumpkin puree
- Fill a crust-lined pie tin
- Bake 15 minutes
- Reduce oven temperature to 350 degrees Fahrenheit
- Bake 35 minutes longer
- Let cool and serve with whipped cream on top
Claire Whitley can be reached at [email protected] or on Twitter @Cewhitley24