classic pumpkin pie
Now it's been over a month since us Canadians have celebrated Thanksgiving, but that doesn't mean that we can't still eat pumpkin pie...right?
If you're new around here, you'll know that I'm not the biggest fan of pie (I know, I know! I'm a weirdo...haha), but I do love making it for people. I had never tried making a pumpkin pie from scratch, because let's get real, when you can get a huge one from Costco for cheaper than buying the ingredients, why bother making one homemade? ha! Anyway, I decided to try my hand at a classic pumpkin pie, and here it is!
Also, it's time for some real talk. After meticulously slicing and removing the first piece of pie in order to be plated for the final photos....I dropped it. Pumpkin pie all over the floor. It's not the first time I've dropped food all over the floor, and my family wasn't surprised...although they were entertained. Thankfully the second piece I cut fared much better!
So here it is! A classic pumpkin pie.
Classic Pumpkin Pie
recipe slightly adapted from: Eagle Brand - allrecipes
yields: one 9-inch pie (about 8 servings)
1) First you'll want to bake and puree your pumpkin if you're making your own. You'll also want to make your pie crust if you're making your own as well. Bonus points if you do!
2) Optional: If you'd like to make some leaf decorations for your cake, roll out some extra pastry dough about 1/4 inch thick and cut out leaves. Bake at 350 degrees until the tops get slightly brown. Remove and set aside.
3) Preheat your oven to 400 degrees.
4) Mix together the pureed pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl until nice and smooth.
5) Pour the pumpkin mixture into your pie crust.
6) Bake your pie at 400 degrees for 15 minutes. After the initial 15 minutes, turn your oven down to 350 degrees and bake for another 35-40 minutes. Your pie will be done when a knife inserted a few inches from the crust comes out clean. *If you're not sure, just keep cooking it. It's better to slightly overcook a pumpkin pie than to have it be gooey!
**Tip: Place some tinfoil or a pie crust shield around the edges of our pie so that the crust doesn't burn! I did that about halfway through the baking time.
7) Chill in the fridge for at least 3 hours for the pie to properly set. Or even make it the night before you'd like to serve it. We found ours even better the day after it was made!
1 9-inch pie crust (pre-made, or make your own!)
2 cups pureed pumpkin (or one 15oz can)
1 can Sweetened Condensed Milk (14oz)
2 large eggs
2 tsp cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt