EASY HOMEMADE PUMPKIN PIE

PUMPKIN PIE

When fall rolls around, inevitably so does pumpkin pie.  It is actually super simple to make yourself, and to make things even easier, just grab a pre-made refrigerated pie crust from the grocery store.  We usually have 2-3 different flavours of pie for special holidays so this single pie recipe is perfect to accompany the dessert menu for your Thanksgiving dinner.

You can either purchase pre-blended pumpkin spice or use my recipe I’ve also provided.

Enjoy!

INGREDIENTS:

• 1 unbaked pie crust

• ¾ cup white sugar

• 1/2 tsp salt

• 1/2 tsp vanilla

• 3 1/2 tsp *pumpkin spice blend (recipe below)

• 2 large eggs

• 1 can (450 ml/15oz) pumpkin puree

• 1 can (12 ounce or 1 1/4 cup) evaporated milk (I like the carnation brand)

DIRECTIONS

• Line a pie plate with pie dough or use a store bought pre-made shell

• Blend the sugar, salt, pumpkin spice blend together in a mixing bowl.

• Add the eggs and whisk until blended.

• Add the pumpkin purée and evaporated milk and whisk by hand until combined. Pour into your unbaked pie crust.

• Bake in a 425 degree oven for 15 minutes.

• Now cover just the pie crust edges with tinfoil (to avoid it burning) and lower your oven temperature to 350 degrees.

• Bake for an another 40-45 minutes, or until a toothpick inserted comes out clean.

• Remove your delicious smelling pie from the oven and allow to cool. Refrigerate until ready to serve.

PUMPKIN PIE SPICE BLEND:

• 3 tablespoons ground cinnamon

• 2 teaspoons ground ginger

• 2 teaspoons ground nutmeg

• 1 1/2 teaspoons ground allspice

• 1 1/2 teaspoons ground cloves