A site for sore tastebuds and a woeful wallet

Pumpkin Perfect

Pumpkin Pie

There is a simple way to make a perfect pumpkin pie.  The pie crust technique for the flakiest crust, found on my post “Pie Season is Here, Put Your Best Crust Forward” is  a good start and will make two pie crusts.  The rest is so simple it’s crazy, but you will have a silky, creamy, tasty pie in the end.  All you need is a 15 oz. can of pureed pumpkin, a 14 oz can of evaporated milk, two eggs, 1 tsp. pumpkin pie spice, and ½ tsp cinnamon.  Blend all the ingredients in a large mixing bowl with a hand mixer for about a minute until everything is smooth.  Pour into the  unbaked pie shell and carefully place on upper rack in a 350° oven.   Bake for 50 minutes to 1 hour until set.  There should be no liquidity.   Cool completely and refrigerate for several hours before serving.  Garnish each piece with fresh whipped cream and a dash of nutmeg or cinnamon.   No Thanksgiving is complete without this traditional dessert.


2 responses

  1. Tes

    Your pumpkin pie looks really perfect! The crust looks crisy and beautiful..and the filling looks so rich and cream! WHat a great job you’ve done!

    November 23, 2010 at 2:41 am

    • Thank you Tes. I wish I could give you a big slice. With this easy recipe you can have all you want…Man, I love pie!

      November 23, 2010 at 12:22 pm

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