From October and into November the pumpkin dominates the Fall season. Pumpkins are carved for Halloween or placed about the home and on our front porches as the primary symbol that Autumn has arrived! Lest we forget, pumpkins are not only perfect decor, they are also a key flavor at this time of year. Aside from pumpkin spice everything, the best way to end your Thanksgiving feast is with a classic Pumpkin Pie. You might even consider that second slice since pumpkins are known to be rich in vitamin A, boost immunity, and good for the heart, just to name some of the many health benefits. Here we provide a simple and quick way to make this classic addition for you and your guests to enjoy. Plus, if you want to save time on the day, this recipe can be made a day in advance and kept in the fridge.
INGREDIENTS
- 15 oz. can of pumpkin
- 1 cup of firmly packed brown sugar
- 1/2 tsp. of salt
- 1 1/2 tsp. of ground cinnamon
- 1/8 tsp. of ground allspice
- 2 large eggs
- 1 1/2 cups of milk
- 1/2 tsp. of ginger
- Ready made pie crust
DIRECTIONS
Preheat the oven to 425 degrees Farenheit. Combine sugar, salt and spices in a small bowl and set aside. Beat eggs with pumpkin with an electric mixer, slowly adding the milk. Add the bowl of combined spices and mix well. Pour contents into a ready made flaky pie crust. Bake for 15 minutes. Decrease temperature to 350 degrees Farenheit and bake for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack, chill if desired. Serve with whipped cream.
