It’s time for the holidays; and Pumpkin Pie is a perfect dessert for either Thanksgiving or Christmas.
It is also as good as any pie for any special occasion. This recipe is ‘from scratch’ because I link to one of my posts explaining how to make the pumpkin puree from scratch instead of using store-bought canned pumpkin.
14 oz of Pumpkin Puree (See my post on how to make pumpkin puree from scratch!)
1 (14oz) can sweetened condensed milk
2 large eggs + 1 egg yolk
1 ½ teaspoons cinnamon
½ teaspoon pumpkin spice
¼ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 (9-inch) unbaked pie crust
If you really must, then you can use 1 can of canned, pre-made, factory-processed pumpkin.
If you want to make your own pureed pumpkin, follow my instructions here. If not, then just buy a can of pumpkin and continue:
Set oven temperature to 425 degrees.
In a small bowl whisk together the spices and salt. In a large bowl, beat together pureed pumpkin, sweetened condensed milk, and eggs. Then dump in the spices, and stir in well.
Pour mixture into an unbaked pie crust, and bake in preheated oven for about 10 minutes. Then set oven temp to 350, and bake for another 45 minutes, or until an inserted knife comes out clean.
Remove from oven, and rest for an hour or so, then place in fridge, and cool for another 6 hours until cold.
Serve with whipped cream.