Michelle's Meals on a Budget
My Favorite Pumpkin Pie
There are two traditional types of pumpkin pie. One version is made with evaporated milk and is generally lighter and a bit spicier. The other, "custard style" version, is more dense and made with condensed milk. Although I have never met a pumpkin pie I didn't like, the later is my favorite.
Years ago, the only frozen pumpkin pies you could buy at the grocery store were the traditional custard style. Hmmm. When I was a young child my maternal grandmother made the spicier pumpkin pie (with cloves and evaporated milk) every holiday and my paternal grandmother made the creamier pumpkin pie (homemade, with condensed milk). I always loved the later more so that is what I have been making every since. It really is just a personal preference. However, whichever version you make will probably become your family's favorite too. So, I do hope you will try my favorite recipe! ;o)
Today, there many new and interesting ways to make pumpkin pies including adding cream cheese layers or drizzling caramel and pecan toppings on them. I have tried a few of these but they are often too sweet, even for my inherited sweet tooth. I have made my pumpkin pies with fresh pumpkin, canned pumpkin, and pumpkin that I canned myself. They always turn out delicious and this is the recipe I use every year.
If you usually buy your pies at the grocery store (either frozen or from the bakery), why not take a little extra time and make your own this year. You'll save money, and, I promise, homemade pies TASTE better!
1 unbaked pie crust (deep dish, if store bought)
Note: If you prefer a spicier pumpkin pie, add 1/2 tsp. ground cloves.
Combine all filling ingredients with mixer and pour into unbaked pastry shell. Place a folded strip of foil loosely around crust edges to prevent over-browning. 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!
P.S. Pumpkin pie is excellent for BREAKFAST.
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