Happy Holidays Ladies (and gents)!!

Thanksgiving is NOT Thanksgiving without pumpkin pie! And why should such a scrumptious fall dessert be reserved for one day? I make this pie several times during the fall/winter season and it always makes people happy.

Some people go to the bother of using a real pumpkin and making their own crust and I admire that, but many of the best chefs advise to just use canned pumpkin because it has the right consistency and I find that using a frozen pie crust works just fine.

YOU WILL NEED:

1 15 oz can of pumpkin puree (I like Libby’s)

1 frozen pie crust (I like Marie Callander’s which comes in a pie pan)

½ cup white sugar

¼ cup brown sugar

½ tsp salt

1 tsp cinnamon

½ tsp ginger

1 tsp All Spice

2 eggs

1 tbsp brandy

1 12 oz can evaporated milk

 

TO MAKE:

Oven 425

Take out pie crust from freezer so it can thaw slightly.

Mix all dry ingredients from sugar to All spice in a bowl and set aside.

Beat eggs in mixer. Add brandy, Add pumpkin. Add in dry ingredients slowly.

Add evaporated milk.

 

Pour into crust set on a baking sheet. You can brush the crust edges with beaten egg if you like.

Bake at 425 for 15 minutes then reduce temperature to 350 and bake for 45-55 minutes until it only slightly jiggles in center.

 

Remove and cool completely. Refrigerate to set completely.

When serving, warm in oven and top with vanilla ice cream or whipped cream.

 

PINK APPETIT!