Pumpkin pie is a Thanksgiving staple and I happen to think it is one of the most unique pies. It is not a fruit pie or a cream pie and the only thing that might come close to it would be another squash type of pie or a sweet potato pie. I used to love making it as a child because it was so simple and it always looked nice as opposed to attempting a fruit pie that was harder for me to slice and serve.
- 2 pie crusts ( I made my own, but I like the pre-made roll out ones too)
- 2 cups or 16 oz (1 can) of puréed pumpkin
- 1 can of sweetened condensed milk
- 2 tbsp sugar
- 1 tbsp of pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs
Line one pie tin with one of the sheets of pie crust. Use the second sheet to create a decorative crust and decorative pastry cut outs. Move pie crust to the refrigerator or freezer.
Preheat oven to 425°F. In a large bowl, combine other ingredients and mix until smooth. Place pie tin on a cookie sheet and then fill pie crust with mixture.
Using aluminum foil, create a ring by folding a sheet and then cutting out the center. Use this ring to protect the crust from browning and burning too fast.
Bake for 15 minutes before lowering the temperature to 350°F and baking for 40-45 minutes more.
Using the last 10 or so minutes of baking time, bake your additional decorations on a baking sheet. When the pie cools, use these to decorate the pie. Serve with whipped cream.
With the little extra time you spend on making the pie unique and beautiful you will instantly make a very traditional pie something exciting again!