Squash is now in season and Thanksgiving is coming up. What better way to prepare than by making a pumpkin pie?
I will be honest with you guys … until last year I have never tasted pumpkin so this year I decided to experiment and try different recipes that call for pumpkin. I came to the conclusion that even though my Vegetable Curry came out delicious, I personally prefer eating pumpkin in my sweet desserts.
I subscribed to several food magazines and online websites and have been overwhelmed with the many pumpkin recipes I have seen. I read a bunch of pie recipes and although they are all very similar they often each have a unique twist.
I made one big pie and then several mini ones. Most recipes call for the flaky dough but I wanted to try it with graham cracker crust and see how it would come out. I had several of my friends taste it and they gave my recipe “two thumbs up”.
So here goes:
- 1 large and 5 mini Graham Cracker Pie Crusts
- One 15oz can of Pumpkin
- One 12oz can of Evaporated milk
- 2 Eggs lightly beaten
- 3/4 cup Sugar
- 2 tsp Cornstarch
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 2 drops Vanilla Extract
- Preheat the oven to 425 degrees F.
- In a small bowl combine the sugar, salt, cinnamon, nutmeg and cornstarch.
- Beat eggs lightly in a large bowl add the vanilla extract.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie crusts and carefully put them in the oven.
- Bake for 15 minutes then reduce the temperature to 350 degrees F. Once the crust begins to brown cover the edges so they won’t burn then continue to bake. Bake for about 45 minutes or until toothpick comes out clean.
- Let the pies cool and then serve alone or with whip cream. Refrigerate the pies.
FOOD FOR THOUGHT:
“Vegetables are a must on a diet; I suggest carrot cake, zucchini bread, and pumpkin pie.”
~ Jim Davis