Pumpkin Pie

It’s only September but I’m already thinking about Halloween and Thanksgiving, planning costumes and dinner menus. Here’s a recipe for pumpkin pie that should start putting you into the mood of autumn.

By the way, I did not win the Just Spotted Award, but I want to thank all of you who voted for me! It really was a surprise to have been nominated, and the winner of my category is one that I have worked with in the past, so I’m proud to have been considered and lost out to someone I admire.

Pumpkin Pie

2 eggs

1 #303 can Libby’s pumpkin

3/4 c sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/8 tsp cloves

1 2/3 c homogenized milk

Freeze pie before baking. Put directly from freezer to hot oven. Preheat oven (425) Put pie in after 15 min, reduce temp to 350 & bake 45 min

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3 thoughts on “Pumpkin Pie

  1. I wonder why you’re supposed to freeze and then put it in the oven. I know pastry is flakier if it stays chilled, but this is a bit odd. I just chill my pie dough before I roll it out and then I’ll either keep the crust in the fridge until I’m ready to add the filling or I make the crust last (depending on the type of pie). Or is it just freeze the crust and fill it before it thaws out? Now I’m confused. How can I be confused by something as simple as a pumpkin pie?

  2. Perhaps the freezing of the pie meant that she was preparing ahead of time for one of the last minute items. This way she could make the pie several days or weeks ahead and bake it on Thanksgiving morning. The recipe actually looks like it could go directly into the oven.

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