Because it’s not too late to enjoy another pumpkin pie.
Because Christmas deserves pumpkin just as much as Thanksgiving does.
Because I love this pumpkin pie.
I’m pulling it out of the archives and sharing it with all of you once again.
originally written November 2009
I love a good piece of pumpkin pie. For me this means, a melt in your mouth crust that is not at all soggy and the perfect spice-to-pumpkin ratio. This recipe hits the nail on the head and bakes up beautifully.
Spicy Pumpkin Pie
recipe adapted from the can of pumpkin
Makes 1 pie
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp nutmeg
Whipped cream (optional)
Mix sugar, salt, cinnamon, ginger, cloves, nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or store in a cool place. Top with whipped cream before serving.
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