Are you baking a pumpkin pie for a summer picnic? Bake a pumpkin pie -- they're not just for Thanksgiving! Sometimes, it’s difficult to come up with just the right pumpkin pie spice combination to please everyone around the table. Some people use only cinnamon, some add ginger or nutmeg, while others use cardamom. I’m sharing my mother’s simple but sweet combination of spices for pumpkin pie, as well as her recipe.
Preheat oven to 425 degrees (F)
1-15oz can pumpkin
1-12oz can evaporated milk (not condensed)
2 large eggs
1/2 cup packed light brown sugar, firmly packed
1/2 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 prepared 9″ deep dish pie single crust (do not blind bake)
Place prepared crust on a cookie sheet that has been warmed in the oven. Beat eggs with pumpkin and milk until smooth. Stir in both sugars until well incorporated. Add vanilla and spices, and then pour into prepared crust. Cook first 10 minutes at 425 degrees F and then drop temperature to 350 degrees F for 50 minutes. Leave the oven door open and allow the pie to remain for 10 more minutes. Enjoy with homemade whipped cream!