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Delicious Pumpkin Pie for the Holidays


A popular American pie on Thankgiving is Pumpkin Pie which is often times a bit less sweet that Sweet Potato pie. Often it is garnished with homemade whipped cream, but you could also use some heart healthy toasted Pecans or other seeds such as Sunflower. Enjoy this authentic original pie recipe from World Cuisine Today Magazine. Find more delicious holiday recipes at:

www.worldcuisinetodaymagazine.com

Fall Pumpkin Pie from Scratch

Ingredients

One and a half cups fresh or canned pureed pumpkin (15 ounces)

One and a quarter cup of evaporated milk, cream, or almond milk

Three quarters of a cup of granulated sugar

One teaspoon of ground sweet cinnamon

One half teaspoon ground ginger

One quarter teaspoon ground cardamom

One Tablespoon Maple syrup (optional)

Two very large eggs beaten thoroughly

Half a teaspoon salt

One quarter teaspoon ground cloves

Unbaked pie crust enough for a 9 inch pie pan

Fresh Whipped Cream or Nuts for Garnish (optional)

Method

1. In a large bowl mix together your fresh or canned pumpkin with the two beaten eggs.

2. In a small bowl mix the spices with the sugar and thoroughly mix with the pumpkin egg mixture.

3. Gradually incorporate your Evaporated Milk, Cream or Almond Milk in a mixer or by hand until well mixed.

4. Grease your pie plate and place the crust. Preheat the oven to 425 F. When hot place your pie on the middle rack and bake for fifteen minutes. Reduce the heat to 350 F and bake for thirty five minutes or until a fork in the center comes out clean.

Serve cooled with the whipped cream or nuts as garnish.

Enjoy with your next holiday gathering.

World Cuisine Today Magazine

October 22, 2021

www.worldcuisinetodaymagazine.com

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