A Thanksgiving Tradition in Pumpkin Pie
As the cooler weather sets in and the days get shorter, we look to turning our clocks back and preparing for the annual Thanksgiving feast and gathering with family and friends. A tradition shared by most and enjoyed by all.
There are many traditions shared by families. My family always seemed to centre around the abundance of fresh vegetables, fresh turkeys, and the varieties of fresh pies in celebration of the Thanksgiving season. Pumpkin Pie was an absolute must on the table of our Thanksgiving dinner. We all insisted on the biggest piece of pie and the mountain of fresh whipped cream to top off the incredible meal that was set before us. Each and every year. Memories we still talk about today, as we think back and laugh about the size of our plate for the main course, and then the size of our slice of Pumpkin Pie that was to follow dinner. Let me assure you, no one EVER turned down the dessert option. We always asked for seconds....
Best Ever Pumpkin Pie
- 1 3/4 cups canned pumpkin
- 1 3/4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (9 inch) pie crusts, unbaked
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
Pour into prepared piecrust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
Cool on a wire rack.
Give this recipe a try and let me know how you like it!!! DON'T FORGET THE HUGE DOLLOP OF FRESH WHIPPED CREAM!!!!!!!!
HAPPY THANKSGIVING EVERYONE ...............