Pumpkin pie is definitely one of my favorite pies. That or squash pie, yum. I have been making pumpkin pies for Thanksgiving for as long as I can remember. It’s a Thanksgiving staple in our family. I have tried many different recipes and this recipe is the one I have been making for the last number of years and I think it is delicious. Pumpkin pie is so easy to make too, unless of course you use fresh pumpkin which I do not.
Since pumpkin pie is not topped with crust, you may want to add some decorative pieces like I do. I usually just put a few shapes in the middle of the pie but this year my daughter asked if we could make it fun, and fun it was!
So the first thing you need is crust. Here is the link to the pie crust that I use.
The other ingredients are:
1 15oz. can of pumpkin
1 14oz. can sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Whisk together all of the ingredients in a mixing bowl.
Pour into the pie crust and bake at 425 degrees for 15 minutes.
Reduce the heat to 350 degrees and bake for an additional 30 – 40 minutes or until a knife inserted in the center of the pie comes out clean.
If you want to add decorative pieces of crust, let the pie cook for about 15 – 20 minutes or until it starts to set and then add the decorations. That way they won’t sink into the pie.