Tis The Season: Pumpkin Pie

They say people buy stories, no just products. Maybe. I Just like pumpkin pie. Not Halloween. I glossed over Halloween and want to get down to it. It’s, Halloween is the start of pumpkin season for me. The story of that, and reasons for which, not important here. The pie is the star here. Her story, her origin, seems to be debated. I’ll still buy the pumpkin pie no matter the story. The crust, in this post non-conventional and a happy delicious accident.

*** all photos taken by with my Nikon 7200 17-55mm or my iPhone.

The Crust: That recipe will come in another post. This is my recipe. Not from he back of a can or a box. This one is from several flours I have in my refrigerator.

The Filling:

Straight from the back of the can. Thank you Libby’s 100% Pure Pumpkin

The Recipe:

Famous Pumpkin Pie

I chose a can that will make two pies. 10 Servings each.

1 1/2 cups granulated sugar

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

4 large eggs

1 can (29 oz.) LIBBY’S 100% Pure Pumpkin

2 cans (12 fl. oz. each) CARNATION Evaporated Milk

2 unbaked 9-inch (4-cup volume deep-dish pie shells

MIX sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.

POUR into pie shells

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40-5- minutes or until knife inserted into near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

NOTE: Do not freeze pie, as this will cause the crust to separate from the filling. 3 1/2 tsp. pumpkin pie spice may be substituted for a cinnamon, ginger & cloves, however, the taste will be slightly different.

Until Next Time…

I’ll match my hair to the pumpkins..