I have such fond memories of Thanksgiving growing up. My mom would be up long before dawn, preparing a feast for our family that was fit for a king. As soon as the delicious smells would reach my dreams, I would wake up and rush into the kitchen to help her sneak little bites whenever she wasn’t looking. When the food was done, we would all gather around the dinner table, say grace, then dig in. No matter how good the food was though I always saved room for dessert. My favorite was, and still is pumpkin pie.
But not just any pumpkin pie, it has to be spicy. There is nothing worse then biting into a delicious looking slice and tasting nothing but a bland, watery bit of mush. You wont get that with this yummy recipe. It’s smooth and creamy, with a strong spicy taste that isn’t over bearing but just right.
Preheat oven to 400 degrees
In a large bowl, combine pumpkin puree, evaporated milk and sugar.
Mix in the cinnamon, salt, nutmeg, ginger, cloves and allspice. Beat in the eggs.
Pour filling into pie shell.
Bake for 15 minutes at 400 degrees, (Make sure to place a cookie sheet on the rack under the pie, this will help catch any spill overs) then reduce the temperature to 350 degrees and bake for 50 minutes, or until the center of the pie does not jiggle loosely.
If crust starts to brown to much, cover with aluminum foil.
Allow the pie to cool completely before serving.
*This pie can be made ahead of time and stored in the refrigerator for up to 2 days. It can also be frozen after baking by letting it cool completely, covering with plastic wrap, then wrapping tightly in aluminum foil. I would advice using it within a month. Any longer and the taste and texture of the pie deteriorates. To thaw the pie, remove all the wrappers and allow to thaw in the refrigerator for 4 to 8 hours. Reheating in the oven is not recommended.
http://angelshomestead.com/spicy-pumpkin-pie/Linked To: Simply Delish Saturday, Sharing Sundays, This Week’s Craving, Naptime Creations
I love a good pumpkin pie!
Looks yummy. Simply Delish is up, swing by and link up if you have time