Since it's officially pumpkin pie season (for us, September through Thanksgiving, and not a day later), I think it's about time I share our favorite pumpkin pie. The season has gotten off to a slow start this year, so we're making up for lost time. And I mean really moving. We've made this twice in the past two weeks, and each time, it's like....what pumpkin pie?? It's gone before you know it. Even then, I still manage to deplete our whipped cream supply before all the pie is gone. Whipped cream to pie ratio is always low, no matter how good the pie is. Eating whipped cream plain is so worth it, incredulous stares from hubby be damned.
I love, love love this pie because it only takes 5 minutes to put together. Pop it in the oven, and an hour later, there you have it: not-too-sweet, sweet, cinnamon-y and clove-y pumpkin pie. The whole room will smell like Fall, and you will want to rake leaves or something. I adapted the recipe from Cooking Light, cutting back on the sugar even further and upping the spice quotient. The pie is still subtly sweet, and going light on sugar helps the spices shine through more. Give this pie a whirl - I hope you love it as much as we do!
Our Favorite Pumpkin Pie
one 15 oz. can plain pumpkin
one 12 oz can 2% evaporated milk
1/2 cup brown sugar (not packed)
2 large egg whites
1 large egg
2 tsp pumpkin pie spice
1/4 tsp salt
1 pre-made graham cracker crust
1. Preheat oven to 425F
2. Combine all ingredients in a large bowl. Stir until thoroughly combined
3. Pour into graham cracker crust
4. Bake at 425F for 10 minutes
5. Reduce heat to 350F and bake for additional 40-50 minutes until pie is set and evenly browned
6. Cool to room temperature & enjoy
I hope you enjoy this pie as much as we do. It's a repeat year after year for us. Let me know how it turns out for you. As always, thanks for stopping by!