Classic Thanksgiving Pumpkin Pie
All About Pumpkin Pie
Pumpkins represent the beauty of Fall much more than most people realize. Halloween distracts from the deliciousness of that pumpkins actually possess when treated correctly. It's pumpkin or sweet potato pie for Thanksgiving & depending on your region, you will pick a side and never be on the fence, but for the purpose of this post, lets keep the focus on the pumpkin's true potential when done correctly.
Fun Fact- If you’re using canned of pumpkin from ANY shelf of a grocery store, FYI, more than likely, it’s not made from actual pumpkins like the type we carve for Halloween, or "pie pumpkins" or also called, sugar pumpkins due to their sweeter taste.
Canned pumpkin is not actually pumpkin, but is actually squash. Well, all pumpkins are "squash," but all squash are not pumpkins. There's a little bit of a complication when it comes to labeling practices that has not been corrected by the FDA so the smaller sugar pumpkins that have more color and sweeter flesh, would be the go-to pumpkin to use for a "from-scratch" pumpkin pie compared to the stringy, less meatier flavorful pumpkins we use for carving.
If you still decide to use the canned stuff, know you’re probably getting something Dickinson squash which is very similar to butternut, and accounts for 85% of all canned pumpkin sold in the USA. It does not matter the brand, or if it is labeled 100% pumpkin.
Stewed Pumpkin is Better
- 3/4 cup sugar
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon clove, ground
- 2 each eggs
- 2 1/2 each whole pie pumpkin stewed/roasted, 15 ounces stewed flesh removed/pureed smooth
- 12 ounce evaporated milk
- 1 each pie crust
- Optional/alternative 15 ounces, canned puree
- Mix sugar, salt and spices Crack and beat eggs. Mix the eggs with pumpkin puree and then add the spice mix Gradually add the evaporated milk Pour into pie crust – bake at 350 for 40-60 minutes- until pick/knife comes out clean