Did you honestly think you would get through the month of October without seeing a Pumpkin Pie?! This is one of my favorite pumpkin desserts. Shucks, who am I kidding, every pumpkin dessert is my favorite. Soon I will be eating the pumpkin straight out of the can.
Pumpkin Pie. The traditional Thanksgiving/October/I need pie now, pie. Yum.
One Year Ago: Pasta Salad
Two Years Ago: Banana Crumb Muffins
Classic Pumpkin PieIngredients
1 recipe pie dough
1 can (15oz) solid packed pumpkin
3/4 cup packed light brown sugar
1 tablespoon corn starch
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
3 large eggs
1 can (12 ounces) evaporated milk
pinch of ground cloves
whipped cream, for serving
Preheat oven to 325 degrees F. Roll out pie crust on a lightly floured surface to a 1/8 inch thickness. Cut out a 13 inch circle and fit into a pie pan, leaving a 1 inch overhang. Tuck overhang under, then crimp edges. Prick bottom all over with a fork.
Whisk pumpkin, sugar, corn starch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and cloves in a medium bowl. Pour pumpkin mixture into the crust. Bake until the filling is set and crust is browned, about 65 minutes. Let cool on a wire rack. Refrigerate until cold and serve with whipped cream.
Source: Martha Stewart Pie Pan
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