Judith’s Pumpkin Pie Recipe

My mom nicknamed me “pumpkin pie” because I was so devoted to her version of this holiday dessert when I was a kid. My tastes run to the savory, so I suppose it’s no surprise that this is still one of my favorites. The key is to get fresh, high quality spices. Other than that, it’s about as simple as it gets:

1.5 cups evaporated milk

1 cup sugar

3 eggs

15 ozs pumpkin puree

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves

1 tablespoon melted butter

pastry shell

Beat eggs and sugar together until frothy. Add the milk, pumpkin, spices, salt, and butter. Stir until well mixed. Pour into an unbaked pie shell. Bake at 400°F for 10 minutes and then lower the oven temperature to 300 °F and cook for an additional 40 minutes (in my oven it was 50 minutes, you can start checking after 30. You want the middle to be set, but not too dry).

mmmmm…….

 

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