I don’t know about you, but I’m not waiting till Thanksgiving to enjoy some pumpkin pie! It’s so delicious and makes me feel all fall and cozy. I created this recipe after experimenting a bit. I think it’s the best ever but you can decide for yourself!
Of course, in a perfect Martha Stewart world, I would make my own pie crust. That is ideal and I do sometimes do just that but most of the time, I am too busy and too lazy to make my own. So there.
YOU WILL NEED:
1 unbaked pie shell
1 15-ounce can of pumpkin puree
1 14-ounce can sweetened condensed milk
1 tbsp apple cider vinegar
1 tbsp flour
1 ½ tsp cinnamon
1 tsp. ginger
½ tsp allspice
½ tsp salt
Beat eggs. Add pumpkin. Add condensed milk. Add vinegar. In small bowl, mix flour with the spices and salt. Add to pie mixture.
Pour in pie shell. If you want, brush crust with beaten egg white (yes, it does make a difference).
Bake on baking sheet for 15 minutes. Then reduce temp to 350 and bake for 40-50 minutes more, until toothpick inserted in center comes out clean.
Let cool 2 hours before serving.
DID YOU KNOW?
As one of the most popular crops in the United States, 1.5 billion pounds (680,000,000 kilograms) of pumpkins are produced each year. The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California
According to the Illinois Department of Agriculture, 95% of the U.S. crop intended for processing is grown in Illinois. Nestlé produces 85% of the processed pumpkin in the United States. In the fall of 2009, rain in Illinois devastated the Nestlé crop, resulting in a shortage affecting the entire country during the Thanksgiving holiday season.
When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.