Practically Best Pumpkin Pie Recipe


Extra spices make this pumpkin pie recipe a little more flavorful than your traditional pumpkin pie and it turns out perfectly every time!

I created this pumpkin pie recipe the first time we celebrated Thanksgiving far from friends and family. My husband declared it perfect and said that no matter where we celebrated Thanksgiving in the future that I was in charge of making the pumpkin pie.

Unfortunately, I didn’t write down what I did, so I had to make the pie 3 more times before I created another “perfect” pumpkin pie. Since that event, my husband and kids do not let me go in the kitchen without a paper and pencil. This blog would not be possible without my husband and children constantly nagging me to write down what I am doing.

Pumpkin Pie Recipe Baking Tips:

If you use homemade pumpkin puree, make sure you squeeze out the excess moisture before measuring the pumpkin for the recipe.

Whatever pie crust recipe you use, add 1 teaspoon of cinnamon to the dry ingredients when you make it. It will make your pie taste even better.

If your pie crust is beginning to brown faster than you want it to, wrap foil over the crust to prevent it from burning.

Pumpkin Pie Recipe
Prep time                          Cook time                                        Total time  
Ingredients:                                                           
  • ¾ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 2 eggs, beaten
  • 1¾ cup pumpkin puree or 15 oz. can of pumpkin puree
  • 1 – 12 oz. can evaporated milk
  • enough of your favorite pie dough to make a 9 in. deep dish pie shell. Whatever recipe you use, add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.
Directions:
  1. Preheat oven to 425 degrees. Make pie shell, but do not bake it.
  2. Mix sugar and spices in a large bowl. Stir in pumpkin and eggs.
  3. Gradually stir in evaporated milk.
  4. Pour into pie shell.
  5. Bake at 425 degrees for 15 minutes.
  6. Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
  7. Cool on a wire rack for 5 minutes. Then serve while still warm.

I think it is wrong to limit pumpkin pie to Thanksgiving dinner and since it is a family favorite, I don’t. I make pumpkin pie and other pumpkin recipes year round. I roast pumpkins and make pumpkin puree. Then I freeze it and use it whenever I need a pumpkin fix.

Pumpkin Pie on Pi Day? Sounds like the perfect day to enjoy a pumpkin pie!

Try this odd “carb trick” that burns up to 1 pound per day

If you’re like most women trying to lose weight… you diet, you count calories, you tear up the treadmill, and…nothing.

That’s how 40-year-old Carly Donovan, an overweight mother with prediabetes was feeling…

She did “everything right” and never lost an inch.

Until she stumbled on this strange “carb-pairing” trick and burned away an unheard of 22lbs pounds in just 13 days.

And because of this one simple shift in her eating, she shed pounds and inches from her body without starving herself and without a lick of exercise!

With the same “carb-pairing” trick Carly dropped a total of 37lbs in the FIRST month and she shocked her doctor by completely reversing ALL pre-diabetes symptoms!

If you’re a woman over the age of 25 who wants to reclaim her life inside the body she DESERVES, you should check it out for yourself.

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