Tonight’s recipe is all about getting the kids to eat their vegetables. You shouldn’t have much trouble – pumpkin pie is so deliciously silky and spiced with the flavors of Fall – cinnamon and nutmeg. Okay, so we’re kidding ourselves if we think it’s “healthy” but it IS a vegetable. Let’s make some pie!
This recipe makes two deep 9 inch pies or three shallow 9 inch pies or three deep 8 inch pies.
2 cups Sugar
1 tablespoon Flour
1 1/2 teaspoons Salt
1 teaspoon ground Ginger
1 tablespoon ground Cinnamon
1 tablespoon ground Nutmeg
1 quart Milk (or substitute – almond milk, soy creamer, etc.)
1 large can Pumpkin (about 3 cups)
1 teaspoon Vanilla
3 tablespoons melted Butter
Pie crust for two 9 inch pies (three for shallow 9 inch or deep 8 inch pans)
Preheat your oven to 350 to 400 degrees F. (For my oven it needs to be 400.)
Mix together the dry ingredients; sugar, flour, salt, ginger, cinnamon and nutmeg.
In a large mixing bowl, beat 4 eggs. Combine the dry ingredients, pumpkin and wet ingredients by alternating their addition into a mixing bowl. Specifically by starting and ending with dry ingredients, about a quarter of each ingredient with each addition. Stir together well as you add each part. Once the ingredients are well mixed, add the vanilla and butter.
Place your crust in the pie pans. Fill each pie with the filling, keep the filling about equal so they will cook evenly.
Cook on the middle rack of your oven until the custard is set in the middle. Start checking at about 60 minutes. On my oven it takes about 80 minutes for the deep 9 inch pies to cook.
Serve with whipped cream.