Michelle's Meals on a Budget
There are two traditional types of pumpkin pie. One version is made with evaporated milk and is generally a bit spicier, the other is made with condensed milk and is sometimes referred to as a "custard style" pie.
Years ago, the frozen Mrs. Smith's pies you find at the grocery store were only available in the traditional custard style. When I was a young child one of my grandmother's made the spicier evaporated milk pies during the holidays and my other grandmother made the creamier condensed milk pies... I always loved the later more so that is what I make. It's just a personal taste I suppose, but I know I must love pumpkin because I've really never met a pumpkin pie I couldn't eat, no matter how it is made! ;o)
Today, there many new and interesting ways to make pumpkin pies including adding cream cheese layers and drizzling caramel and pecan toppings on them. I have tried a few of these but they are often too sweet. I have made my pumpkin pies with fresh pumpkin, canned pumpkin, and canned fresh pumpkin that I canned myself. This is the recipe that I use.
If you usually buy your pies at the grocery store why not take a little extra time and make your own this year, you'll save a little extra money and you know homemade pies TASTE better too. Enjoy!
1 unbaked pie crust (deep dish, if you are
getting store bought)
Combine filling ingredients with mixer and pour into pastry shell. Place a folded piece of foil around the crust to prevent over-baking. Bake for 15 minutes at 425 degrees then reduce heat to 350 degrees and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).
Remove pie from oven and cool on wire rack for about an hour or so. Serve pie slices with a dollop of whipped cream. Refrigerate leftovers; if there are any!
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Copyright © 2003, 2009 by Michelle Jones. All rights reserved.
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