I admit it, I have a serious addiction when it comes to pumpkin pie. I love it's yumminess. I crave the pounds of sugar that help make it up. I could eat it for breakfast. I could eat it anytime for that matter. (and I did eat it for breakfast once- shhhhh, don't tell).
Now, I am picky about my pumpkin pie. I do not, and I repeat, do not like cloves in my pumpkin pie. Spicy pie is exactly why 90 percent of the pumpkin pie haters of the world detest pumpkin pie in the first place. All a good pumpkin pie needs is sugar, pumpkin, cinnamon, ginger, some eggs, milk, and a pie crust. (and the pie crust isn't necessary either- I've had pumpkin pie with out the crust just the other day- yum yum).
This is my pumpkin pie recipe that I tore off of a can of pumpkin a long, long time ago. I've altered it a little over the years.
1. 2 deep dish frozen pie crusts (or if you are adventurous, make your own- I'm not- so I always buy mine from the freezer section of my local supermarket rather than attempting the difficult task of making a homemade pie crust)
2. 6 eggs (I have used 4 before- didn't change the taste or texture in my opinion- so if you are short on eggs, 4 would probably work for you too)
3. 2 teaspoons cinnamon
4. 1 teaspoon sea salt
5. 1 can of pumpkin ( in supermarkets, it's the larger can - somewhere around 29 ounces) If you make your own- first of all, Hooray you can your own! Second of all, you would use just under 2 pounds)
6. 1/2 teaspoon of ground ginger
7. 2 cups sugar (can substitute brown sugar if needed)
8. 1-1/2 cans of evaporated milk
Preheat your oven to 450 degrees. Pour your eggs, salt, sugar, cinnamon, and ginger all together in a large bowl. Beat these ingredients together. Add the pumpkin and part of the evaporated milk. Mix thoroughly then add remaining evaporated milk. Blend thoroughly one last time. Pour into pie shells. Cook for about 10 minutes or so at 450 degrees and then turn the oven temperature down to 350 degrees. Cook for 30-45 minutes until a toothpick comes out clean from the center of the pie. I say 30-45 minutes because cooking time varies with different ovens. (If your pie crust tops get too dark after 15 minutes or so, cover the crust edges only with thin sheets of aluminum foil to prevent them from burning).
Take the pies out of the oven, allow to cool and then refrigerate over night. Don't ask me why, but I personally think that pumpkin pies taste much better, (and has a better texture) the day after you cook them. If you can't wait, eat up and enjoy yours as soon as it's cool enough.
Mmmmm, I think I'll go make some pumpkin pie now..........