Around this time of the year, I start craving pumpkin pie. As most do I’m sure. It’s really a shame that it’s typically only available for a few months out of the year! After watching my dad make pumpkin pies every single year, I never took the time to appreciate the simplicity of this delicious dessert. For those out there, who love pumpkin pie but have never actually made it at home before…it’s so easy! Why didn’t anyone tell me how simple it is to make the pie?! Better yet, why didn’t I ever ask my Dad how to make it?! I thing I do always seem to forget is to cover the edges of the crust so they don’t burn in the over. One day I’ll remember.
Either today, this weekend, or your next family gathering, go ahead and try this incredibly easy pumpkin pie recipe we found online! We’ve made three in the last week, so I now consider myself an expert with this one. Hehe.
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix or Trader Joe’s
- 1 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
- 1 frozen deep-dish pie crust
Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
Cool 2 hours (don’t forget to do a little planning for this step).
Serve or refrigerate until serving time.
Store in refrigerator if you have any left and enjoy for breakfast!
What are some of your favorite recipes for the holidays? Any other easy ones I should know about?