An Autumn Tradition: Pumpkin Pie
With so much pumpkin from the garden this year, what better way to use it than to make pumpkin pie! We like the honey in this recipe that replaces all the sugar, though we do serve it with cool whip or ice cream. 🙂 This is perfect for Thanksgiving.
- 2 eggs, slightly beaten
- 2 cups of canned or cooked pumpkin
- ½ cup of honey
- ½ teaspoon of salt
- 2 tablespoons of flour
- 1 teaspoon of cinnamon *
- ½ teaspoon of ginger *
- ½ teaspoon of cloves *
- 1 2/3 cup of evaporated milk
- 1 large unbaked 9″ pie shell
Blend filling ingredients in order given. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool.
* These three ingredients can be substituted with 1½ teaspoon of pumpkin spice.
I can vouch for the tastiness of that recipie. It is a scrum-dilly-licous pie! Robert, that looks like a tasty burden on your back. I wonder how much it weighed! Looks like the fruits of dedication and diligence! Great job!
Sounds good. You might want to try substituting whipping cream in place of the evaporated milk.
Thanks for the encouragement, Josh! The heaviest pumpkin squash we got this year weighed about 21 pounds!
Clayton, thanks for the cooking tip! I told Mom about your suggestion so we might try it out sometime.
Thinking about you all! Just made this scrumdillylicious pumpkin pie recipe. Looking forward to seeing you all next week!