Pumpkin Pie People!

Real rustic pumpkin pie. From the patch to the plate, this pumpkin pie has all the qualities of Grandma’s back-on-the-farm classic.

What you’ll need:
2 Cups pumpkin (from the can, or better still puréed from the pumpkin)
2 eggs
½ Cup brown sugar
1 ½ Tablespoon of pumpkin pie spice (or 1 Tsp cinnamon, 1 Tsp nutmeg, and ½ Tsp cloves)
12 oz of evaporated milk
1 9″ pie crust (I totally recommend using a cornmeal galette dough)

Step one:
Preheat the oven 350°F.  In a large bowl, mix together all the good stuff (pumpkin, eggs, sugar, spice, evaporated milk) until well blended.

Step two:
Pour the filling into the crust lined pan, and bake for about 50-60 minutes.

Step three:
Be proud.

Serve hot or cold.  Add whipped cream and cinnamon as a topping. Or go crazy: add shaved coconut or walnuts or whatever to the filling.  Flavor it up, and call it your own.

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