Time for Pumpkin Pie!

IMG_7628Thanksgiving is just a few weeks away!  Here’s a photo of my pumpkin pie from last year.  I always use the rolled Pillsbury pie crusts for cutting out decorations because they are evenly rolled and hold up nicely to intricate cutting, but I like a thicker, homemade crust for the base of the pie.   Click through for the recipe! My Favorite Pumpkin Pie

optional: 1 package Pillsbury pie crusts for pie decorations

  • Ina’s pie crust
  • 2 eggs
  • 1 16oz. can pumpkin
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 3 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 2/3 cups evaporated milk

Make your pie crust.  Heat oven to 425.  Roll out your chilled homemade pie crust and line pie pan; flute edges or decorate with cut out pie crust bits or shapes if you want.  Beat eggs slightly with a whisk and then whisk in remaining ingredients until well blended.  Open oven and pull out the rack halfway.   Put the pastry-lined pie pan on the rack and immediately fill with the pumpkin mixture.  This will help to prevent spillage.   Gently push the rack all the way in and bake 15 minutes.  Reduce oven temperature to 350.  Bake 45 minutes longer or until a knife or skewer inserted in center comes out clean.   If your crust starts to brown too quickly, cover the edges with a foil tent.   Cool completely.   While the pie cools, you can cut out more fun things from the Pillsbury crust and bake on a foil lined cookie sheet until golden brown.  Cover with cinnamon whipped cream and little decorative pie crust thingys.

Cinnamon Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1 tsp vanilla
  • 1 tbsp confectioners sugar
  • 1/4-1/2 tsp cinnamon (depends on how strong you want it)

Beat cream and vanilla on high until it starts to thicken.  Sift or lightly sprinkle sugar and cinnamon over the mixture and continue to beat on medium high until soft peaks form.  Don’t beat too long or it will start to look lumpy and curdled.   Use immediately or store in the fridge.

Gobble Gobble!

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