Classic Pumpkin Pie

Thanksgiving is just around the corner, and I believe it’s never too early for a freshly baked pumpkin pie. Earlier today, I was whisking together the ingredients when Brent asked me what I was making. His response of “it’s about time!” was classic because he has been pretty clear that he LOVES pumpkin pie.

I have a feeling I’m going to be on a pumpkin kick for the next couple of weeks in preparation of the big feast. In fact, I have the beginnings of a pumpkin mousse chilling in my fridge as I write this. Fingers crossed it will be delicious enough to post. In the mean time, I need to take my empty plate to the sink.

Classic Pumpkin Pie
Adapted from Libby Pumpkin Pie (recipe on back of can)

1 (15 oz.) can pumpkin puree, not pumpkin pie mix
1 (12 oz) can evaporated milk
2 eggs
¾ cup sugar
½ tsp. salt
½ tsp. ginger
¼ tsp. all spice
1 tsp. cinnamon
1/8 tsp. nutmeg
1 (9”) prepared deep dish pie shell, unbaked

Preheat the oven to 425 degrees. Whisk the filling ingredients together until well combined. Gently pour the pumpkin filling into the unbaked pie shell. Lightly wrap the edges of the shell with foil to prevent overbrowning.

Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 40 – 50 minutes. Remove the foil 10 minutes before the pie is done baking. You will know the pie is done when a toothpick comes clean after inserted it in the center. Allow to cool before serving.

Authors Note: Yeah, yeah…I’m posting another recipe that calls for prepared pie dough. A friend of mine mentioned to me that I have never posted a pie dough recipe. She “challenged” me to start making my pies entirely from scratch. Next time…I swear.

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