Pumpkin Pie Recipe

With the Tobin-Mueller wedding on Saturday and Jeffrey Gershon’s Christening yesterday, the weekend was a celebratory one!  The sun is finally shining again giving us a nice bright launch into a new week.

On the table: Pumpkin Pie

No need to wait for Thanksgiving to enjoy a pumpkin pie – we eat them all season long. Here’s our favorite recipe from Stults Farm:

Pumpkin Pie

Buy or make a 10 inch pie crust

2 cups pumpkin (fresh, frozen & thawed or a 16 oz. can)

12 oz. evaporated milk

2 eggs

3/4 sugar

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. salt

Move oven rack to lower position and preheat oven to 350 degrees. Blend all the ingredients together over low heat in a sauce pan on the stove by gently whisking.

Pour into unbaked pie shell. Bake for 1 hour and 15 minutes. If you have extra pumpkin mixture, pour into a small ramekin or custard cup and bake for 30 minutes – makes for a delicious little pumpkiny pudding.

Let cool on cooking rack and don’t forget the whipped cream!