Oh the ever classic PUMPKIN PIE!! I really do not know too many folks that don’t care for it. Those that don’t well, I guess I just don’t understand that. Warm, creamy, spiced just perfectly for fall and cooler temps.

There are many recipes out there and I shall not say that mine is above all others. I will say this however, when you use fresh puree, it just adds something more wonderful to the flavor.

Here’s what you need

• 1 thawed package of your puree
• 2 eggs
• 1 C Br. Sugar
• pinch of salt
• 1/2 tsp ginger and nutmeg
• 2 tsp Cinnamon
• 1 12oz can evaporated milk
• 1 of your pre prepped, thawed pie crusts (go watch my silly video)

Here’s what you do

Pretty much add everything into a medium sized bowl and whip the fire out of it with a fork (adds a little air to the eggs). Make sure there are no lumps in your puree.

Roll out pie crust to 11 on your pastry mat (perfect fit for a regular pie pan) and put in pan. There should be the perfect amount of over hang for making the crust (pie on right). You can either fold under and crimp with your fingers or you can do the clean lazy way I did it (pie on left).

Now just pour in your filling, it should come right up to the top of the pan or pretty close. You want a full pie because someone might think you jipped them if it isn’t all the way to the top. (story for another time 🤪) bake in a preheated oven at 375° for 45minutes.

If you notice in the pictures, the crust has pulled away from the sides of the pan, this is a good thing and here is why.

When you make your Cinnamon whipped cream* for the top of this beautiful pie, the recipe makes enough for “stacking” (piling an enormous amount on top). The sides of the crust, hold it all on top for you. EVERYONE loves that part I promise!!

Let your pie cool completely before adding the whipped cream. It makes an ugly mess if you don’t (I’m not telling you how I know this 😉).

Because October 🎃 and November 🦃 are the perfect months to indulge on all things pumpkin.

Jo💖

P.S. that little cutie up there that looks like this *…

• 2 C heavy whipping cream
• 1/2 C Powdered sugar
• 1 Tbl Cinnamon

Whip it to stiff and pour every tiny bit right on top, chill and serve. Sprinkle fresh grated nutmeg on top for a garnish.

You can put it in a bowl and chill if you want as well. It’s not as fun but tastes just as yummy!