Monday, January 4, 2010

Pumpkin Pie

For the longest time we always had a store bought pumpkin pie on the holidays. A few years ago I decided to try baking our own at home. It didn't turn out too well. The crust burned and the taste was just off, it wasn't spiced enough. I usually just followed the recipe on the back of the Libby's can. However this year I came accross this pie listed on all recipes. It had great reviews so I decided to try it this year. It was great! It has a subtle sweet flavor and is a bit firmer, which I like. Topped it off with some fresh whipped cream and it was hard to have just one slice! Try this recipe if you haven't before, you won't regret it!

Pumpkin Pie:
adapted from

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Preheat oven to 425. In a small saucepan empty the pumpkin, cinnamon, ginger, allspice, cloves and salt and cook over med-low heat until warmed through. This will help enhance the pumpkin flavor. Set aside and allow to cool slightly. In a large bowl empty the condensed milk and eggs. Add pumpkin mixture and mix until well blended. Pour into pie crust. Cover pie crust edges with foil and bake for 15 minutes. Then turn down to 325 and bake for another 30-40 minutes or until knife inserted 1 inch from crust comes out clean. Allow to cool completely before placing the in the fridge. Serve topped with fresh whipped cream.

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