When I was a little girl, Pumpkin Pie wasn't a favorite of mine, maybe it's because I expected a little more flavor in a pie. Some pumpkin pies just don't have that "gotcha" taste, you know, that bite that makes you close your eyes in sheer delight. I never really figured it out, I mean my mother always used cinnamon and cloves in her pumpkin pie but something was just lacking for me.
It took me until I married my hubby, a lover of pumpkin pie and a lover of ginger in just about everything savory to get me on the pumpkin pie bandwagon. I also discovered whole nutmeg, a entire little nutmeg, holding its flavor until it's grated. Bam-o, that was the two missing ingredients in my pumpkin pies! That's when I became a lover of pumpkin pie!
Whole nutmeg can be found in just about any grocery store right in the spice section and it does make a world of difference in any dish. I have two different graters that I use, a mini grater and a nutmeg grater and I can grate a teaspoon of nutmeg quickly and easily. This is where a small effort reaps big rewards, fresh grated nutmeg is amazing.
Another great way to bring your pumpkin pie to the next level is to use fresh pumpkin. We always take our jack-o-lanterns, cook them and freeze the meat for all our fall baking. That way we have loads of fresh pumpkin handy for Pumpkin pies, pumpkin bread, pumpkin pancakes and the list goes on. And you don't waste those fun jack-o-lanterns you carved at Halloween. But as cheap as pumpkins are after Halloween, it might be a great idea to grab a couple extra.
It's not that hard to cook a pumpkin, I have all the steps right here:
The fall holidays wouldn't be the same without the spicy smells of a homemade pumpkin pie in the oven.
(Also scroll to the bottom for other great fall desserts)
Classic Pumpkin PieIngredients
- 1- 9 inch deep dish pie crust, unbaked
- 1-15 oz can of pumpkin puree (not pumpkin pie filling) or 2 cups fresh pumpkin
- 1-14 oz can of sweetened condensed milk
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup of brown sugar
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon of freshly ground nutmeg
1. Preheat oven to 425
2. In a small bowl, mix sugar, cloves, cinnamon, ginger and nutmeg until blended.
3. Beat eggs in large mixing bowl, whip in pumpkin, vanilla and sweetened condensed milk.
4. Add sugar-spice mixture and mix well
5. Pour into prepared pie crust, cover with a tent of aluminum foil or a pie crust protector ring
6. Bake for 15 minutes
7. Reduce oven to 350 and bake for 30-40 minutes until set. (remove aluminum foil or pie crust protector ring just prior to removing pie from oven to insure a browned crust)
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