If I didn’t convince you last week to make cheesecake instead of pumpkin pie for your Thanksgiving meal,
here is a great classic pumpkin pie recipe. The recipe originally came from the back of the Festal brand pumpkin puree.
It’s the pumpkin pie recipe I grew up on and absolutely love. While I no longer use (or even have access to) Festal pumpkin puree, the recipe is good no matter what brand of pumpkin you use.
I always enjoy my pumpkin pie with an overly generous helping of whipped cream. (Which I didn’t picture here because it looks like a little bit of pumpkin pie with a lot of whipped cream!)
Have a Happy Thanksgiving and enjoy the extra time off with your family!
Classic Pumpkin Pie
1 refrigerated pie crust w/ a deep dish pan
3 eggs, slightly beaten
1 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (15 ounce) can pumpkin puree
1 cup evaporated milk
1. Roll out pie crust to fit a deep dish pie pan.
2. In a large bowl, combine eggs, sugar, salt, and spices and beat well. Add in pumpkin and milk and beat until well mixed. Pour into prepared pie pan.
3. Bake in a preheated oven at 450° for 10 minutes. Reduce the oven temperature to 350° and bake for another 40-45 minutes or until knife inserted in center comes out clean. Serve topped with whipped cream.