Holiday Cookbook: The Very Best Pumpkin Pie

28 Nov

I’ve been MIA lately, but in my opinion a little break from technology is actually a good thing every now and then. I always spend the holidays baking, and thought it would be fun to share some of my favorites with you! Today let’s talk about my favorite holiday food, Pumpkin Pie. Once you try this recipe, you won’t want to use canned pumpkin ever again – I promise!

The Very Best Pumpkin Pie

What You’ll Need:

  • 1 pie pumpkin (or use a jack-o-lantern like I always do – it makes enough for 3 full pies!)
  • 1 cup sugar
  • 1.5 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 4 eggs
  • 1.5 cans evaporated milk

What You’ll Do:

  1. Prepare your pumpkin: scoop out all of the goop and seeds (I save the seeds and roast them!), cut the pumpkin into pieces, and place in a large microwavable dish. Add a few inches of water (no need to fully submerge!), cover with a towel, and cook for 20 minutes – or until it separates from the outer skin super easily and is mushy. (If you use a large pumpkin, you will need to microwave several parts at a time. If you hate microwaves for some reason, here are some other ways to prep the pumpkin along with pictures and the original recipe)
  2. Scoop out 3 cups of the pumpkin and place into a large bowl (per pie). Mash into a smooth consistency.
  3. Mix all of the other ingredients listed above and pour into a pie crust.
  4. Bake at 350 degrees for an hour and a half (keep an eye on it, and you’ll know it’s ready when you place a knife in the center and it comes out pretty clean)
  5. Enjoy! Every time I make this, family & friends tell me it’s the best pie they’ve ever eaten… it’s simple and classic!
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