With Thanksgiving coming up, I thought I’d share a recipe with you all for the perfect Pumpkin Pie. My mom is from the mid-west and therefore she is a pie master. However, this recipe came right from the can of pumpkin but is perfect because it’s not too sweet but it’s still extremely tasty. Also, Chelsea and Lindsay got me this awesome pie pan and server from Anthropologie for my birthday so it was so fun to put it to use!
3/4 Cup Sugar
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Ginger
1/4 Tsp Cloves
2 Large Eggs
1 can pumpkin
1 can evaporated milk
Mix the above together and bake @ 425 degrees for 15 minutes then 350 degrees for 40-50 mins. I used a pre-made pie crust but you can choose a crust of choice.
Ohhhh this looks heavenly. I will have to try- thanks for the share!
This looks fantastic!
Looks amazing. Where do you buy cans of pumpkin? I wonder whether I can get hold of one in the UK?
At our local grocery stores, usually in the baking section!
I am a vegan. Do you know whether the recipe will still work if I use almond milk in place of the evaporated milk and ditch the eggs?
I’m not positive but I think that would work if you add applesauce! You need something a little bit thicker to hold it all together 🙂