Pumpkin Pie

Hi, Sweet Friends!

It's that time of the year again and Pumpkin Pie is on the menu!
That's right, next week is Thanksgiving and we are making homemade Pumpkin Pie. 

Pumpkin Pie:
During the Holidays, a Pumpkin Pie is just the perfect finish to a large dinner. This Silky Pumpkin Pie is our Family Fav!

 We overfill our pies a bit. We love the taste of the Pumpkin and enjoy the spicy Fall flavors!

 Ingredients:

• 3 large eggs
• 1/3 cup sugar
• 1 14 ounces can evaporated milk
• 1 1/2 cups cooked pumpkin puree or one 15-ounce can pumpkin
• 3 tablespoons unsalted butter, melted and cooled
• 1 tablespoon all-purpose flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Salt
• 1 prebaked 9-inch pie shell or Martha Stewart's Favorite Pie crust HERE

Directions:

1. Preheat oven to 325°F. In a large bowl, whisk together eggs, sugar, condensed milk, canned pumpkin or fresh pumpkin (Cut one small pie pumpkin in half; scoop out seeds and stringy innards. Place pumpkin halves cut side down, on a rimmed baking sheet. Bake at 400 degrees F for 45 minutes to 1 hour, or until soft. Scoop flesh from the pumpkin into a bowl. Mash pumpkin with a potato masher. Then blend with the hand mixer on med for 3 minutes for fine silky pumpkin.), and better to thoroughly combine.
2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger,  and a pinch of salt; stir into pumpkin mixture (or canned pumpkin mixture).
3. Pour pumpkin filling into pie shell.  Fill pie tin on a rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in the center. Knife pulls out clean. 
4. *TIP* put aluminum foil on the edges of the pie crust if they are getting too brown and the center of the pie is not completely cooked.
5. Cool on wire rack for 1 hour. Cover and refrigerate for 2 hours. (I do say I love it warm with a dollop of frozen Vanilla Yogurt on top!)

 We enjoy our Pumpkin Pie warm and with a dollop of whipped cream on top, too. Yummm! Ok, Hubby also has the Vanilla ice cream on top! So whether it is Vanilla Ice Cream, Vanilla Yogurt, or Whipped Cream on top, this pie is a delicious one to make from scratch.

I know that the crusts are not from scratch. Hubby hates pie crust and does not mess with a real handmade crust. I, on the other hand, love the homemade crust. The Martha Stewart Pie Crust Recipe is the recipe I have used in the past ~ CJ

Photo Credit: Pinterest

If you don’t already, I hope this inspires you to grow some pumpkins of your own! You’ll love homemade Pumpkin Pie, too. 
Enjoy!

All photos are by CJD.Sign. If you want to use my photo, please give me credit. Thank you.

The fine print: Please link with love! As with all of our posts, DIY projects featured on Styling With CJD.Sign may not be copied, distributed or reproduced without express written permission.
 
Love and links are always appreciated!

 If you’d like to share this post, please link to this post directly for the DIY tutorial and do not include the instructions in your own post. All photos on this post are by CJD.Sign. Please give credit. Thanks so much!  oxo CJ

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