by Glory Lennon

Created on: December 10, 2010

Choose your crust pumpkin pie.

Is there anyone who doesn’t like the smell of pumpkin pie baking? Judging from the thousand or so spice and pumpkin pie scented candles sold annually, the answer would be not many. But aside from just smelling them, tasting a pumpkin pie is just that much better.

With that in mind, let us make a pumpkin pie of own very own. That way we will not only get to prefume the house while it’s baking but also get a chance to taste it…assuming those you live with allow you a taste. They may just steal this pie away before you get to it. It’s that good!

Now this pie can be made one of three different ways. All depends on what you prefer. You can make it with a crumb crust (recipe included), a traditional pastry crust or without a crust at all.

Ingredients:

2 eggs, slightly beaten

2 cups fresh pumpkin puree (or one 16 oz can)

¾ cup white sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ginger

 ¼ teaspoon ground cloves

¼ teaspoon ground allspice

6 oz 2% or whole milk

1 homemade pastry shell or crumb crust, ready-made or homemade*

Instructions:

1.       Preheat oven to 350°F.

2.       Combine ingredients in the order they are given, mix well.

3.       Pour into pie crust of choice. If making the pie without a crust*, butter the dish well or use cooking spray.

4.       Bake for 45-50 minutes.

5.       Allow to cool at least 2 hours before serving.

6.       Serve with a dollop of whipped cream and sprinkle a tiny bit of cinnamon on top.

7.       Refrigerate leftovers…if you have any!

Super easy to make, lovely to serve and a sure hit at any family gathering, this pie will be a favorite for everyone, even the person baking it.

*For Crumb crust

Crush enough cinnamon or honey graham crackers to make 1 cup crumbs, ~6-8 crackers. Combine crumbs with 6 tablespoons melted butter and press to the bottom of pie plate. Bake for 5-8 minutes and set aside while you put together the pie filling.

* This pie filling can be baked in 6-8 individual custard cups instead of the traditional pie plate.  Reduce baking time to 30-35 minutes.

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