I’m sold. It’s fantastic. When I was packaging up my pumpkin puree to freeze I couldn’t help but take a taste. And then another. And then I actually licked the pot. It was the sweetest pumpkin puree I’ve ever tasted! I was so excited to make this pie but have had to wait because my Emily’s Homestead shop has gotten so busy. Lots of soap-making, packaging, and shipping going on this month!
But with Thanksgiving right around the corner, it’s time to make some pie!
All of our hens are laying well and so we’re getting this sight about every day. With an abundance of eggs, I wanted to do a pie with more than the traditional 2 eggs. Pumpkin pie is really kind of a custard and this extra egg makes for a very rich pie. To counter the richness, it has a light and silky texture which set up well without being rubbery or watery.
When I was debating using sweetened condensed milk vs. evaporated milk, I decided on the evaporated milk because of the lesser calories. I tend to buy the 2% variety which helps keep this pie from loading on the calories.
Overall, my guys raved about this one. I didn’t think Pumpkin pie was anyone’s favorite around here but each one immediately asked for more. If you’re looking for a great Pumpkin pie this Thanksgiving – give this one a try!
Perfect Pumpkin Pie
1 pie crust, rolled out and with a finished edge
1-3/4 c. pumpkin puree (fresh or 15oz can)
1 c. evaporated milk
3/4 c. sugar
1/4 c. molasses
1 Tbs. flour
1/2 tsp salt
1-1/4 tsp cinnamon
1 tsp ginger (use 1/2 tsp – 3/4 tsp if you prefer a less spiced pie)
1/4 tsp nutmeg
1/8 tsp ground cloves
-Beat the eggs in a large bowl (I used my stand mixer for mixing the filling).
-Add pumpkin puree, sugar, and molasses to the eggs and mix well.
-Add evaporated milk, flour, salt, cinnamon, ginger, nutmeg and cloves and blend well.
-Bake at 400˚ for 60 minutes. I like to cover the crust edges with foil before baking since it will bake for such a long time.
-Let cool completely before slicing and serving.