Cassie-b

‘Tis the Season

About this time every year, I make pumpkin pies.  They seem to me to be festive, and delicious. 

We always have pumpkin pie around Thanksgiving, but I like to extend the season by a couple of months.

The Pilgrims Pumpkin probably made a pumpkin pudding of sorts for their Thanksgiving feast, sweetened by honey or syrup, which would be like the filling of a pumpkin pie, but there would be no crust or whipped topping.)

My favorite (and very easy) recipe is listed in the extended entry of this post.

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt (optional)
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
1 9-inch pie shell
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour mixture into unbaked pie shell.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake for about 45 minutes or until knife inserted near center comes out clean.
Serve with whipped cream or ice cream.