The temperatures just keep dropping and the leaves are falling! It’s still fall and I am still loving it. To follow up last week’s recipe, my “everything fall in a squash” squash, I decided to offer you a dessert using the one ingredient I didn’t have a use for last week: pumpkin. And what better than a traditional pumpkin pie recipe? (Nothing, that’s what.)
I’m the third generation of Shaffer to use this traditional recipe. It’s been passed down from my dad’s mom to my mom, and will most certainly be passed down to my children, should I ever have them.
Even though my mom initially had doubled this recipe when she sent it and told me it made two pies, I cut her recipe in half (below) and STILL ended up with two pies.
1 cup sugar
1.5 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1 15 oz. can of pumpkin
1 12 oz. can of evaporated milk
Preheat your oven to 425. Mix the sugar, salt, spices and eggs together in a bowl.
Blend in the pumpkin and evaporated milk.
Pour into pie crusts.
Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 40 (or more) until the pie is set and a butter knife can be inserted into the middle and come out cleanly.
And that’s it! So easy to do. It can be prepared in 10 minutes flat and takes about an hour with all the baking time included. It’s good served with whipped cream or vanilla ice cream.
With that being said, you can obviously get a little more into this pie by baking your own pumpkin for the filling and making your own crust. While I’m usually an advocate of homemade crusts, I didn’t have the butter or a pie pan to make my own. Pre-made pie crusts come with their own cheap baking pans, and since I didn’t have my own pan, it was the cheapest option.