I have a secret. Are you ready for it? I rarely use pumpkin to make pumpkin pie. Sound the alarms! But, really, I don’t. I typically use butternut squash because that’s usually what I have on-hand. And I can promise you, you won’t taste the difference. I think my gram makes the best pumpkin pie — rich, creamy, and not overly spiced — so her recipe is my go-to. Plus, you just don’t mess with tradition.
Gram's Pumpkin Pie
2014-12-02 08:36:03
Ingredients
- 1 pie crust, fitted into a 9-inch pie pan
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups pumpkin (or butternut squash puree)
- 1 cup evaporated milk
- 3 eggs, beaten
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, stir together the sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Add in the pumpkin, evaporated milk, and eggs. Stir together until ingredients are well-blended.
- Pour pumpkin mixture into pie crust.
- Set pie pan on a rimmed baking sheet (in case filling cooks over), and bake for 15 minutes. Then decrease oven to 350 degrees and bake for 35 minutes.
- Let cool before refrigerating.
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