What do you think of when you think of pumpkin pie?
For most people, it would probably be Thanksgiving or at least Fall. That it what I use to think of! But now, since our garden produces pumpkins so well, and I have learned how easy it is to prepare and freeze pumpkins, we have pumpkin pies throughout the year. They are no longer reserved for once or twice a year!
The following Pumpkin Pie recipe appeals to an efficient type-A personality like me – it is all mixed up in the blender making for very little clean up! And, it is delicious. I am working on my type-A tendencies and having a large family has really helped. But, nevertheless, I tend to be obsessive about dirty dishes and trying to get things done the most efficient way possible!
Oh well, back to pumpkin pie…here’s the recipe!
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Have ready: 9" pie crust. Here is my Homemade Pie Crust recipe.
- 2c. cooked pumpkin
- 1½c milk
- 1c raw sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- ⅛ tsp cloves (opt.)
- 2 eggs
- 1 tsp vanilla - make your own!
- 1 pie crust
I buy all my real salt and spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour the blended mixture into a pie shell.
- Bake 15min. at 425F, then reduce heat to 350F and bake 45min. longer or until a fork inserted comes out clean.