'Tis the season for baking a pumpkin pie! Only in recent years have I made this an annual tradition, but it's such a fun (and yummy) one. I love to bake, and sweet treats are a big part of my husband's love language, so it works out well for both of us. The recipe below is essentially the classic Libby's Pumpkin Pie recipe with a teeny tiny variation. For my taste, this recipe has just the right amount of sugar & spice!
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1/2 tsp. vanilla
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Preheat your oven to 425° F. Press your unbaked pie crust into 9-inch pie dish. You can make your own, or use a pre-made crust (like I did). Set aside.
This next step is just for fun: Take a couple scraps of the excess pie dough (you don't need much!), create a little ball, and then roll it out, as you would pie dough, about 1/4 inch thick. Using a knife or cookie cutter, cut out a shape or a letter. This can be a fun way to add a little pretty to your pie. Set aside.
Bake in preheated 425° oven for 15 minutes.
Reduce the temperature of your oven to 350° F . Bake for an additional 40 to 50 minutes or until a toothpick comes out clean. About 15 minutes before your pie is finished, remove the aluminum foil and place your (optional) cutout on the pie, once it has started to set in the middle.
Remove from the oven and place on a wire rack. Allow to cool for two hours.
What's your favorite holiday pie?