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.
Preheat oven to 425F.
Have ready: 9″ pie crust. Here is my Homemade Pie Crust recipe.
Combine the following in blender:
- 2c. cooked pumpkin
- 1 1/2c evaporated milk
- 1c raw sugar
- 1/2 tsp salt (where to buy REAL salt)
- 1 tsp cinnamon (where to buy spices)
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves (opt.)
- 2 eggs
- 1 tsp vanilla – make your own!
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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.
This is melt-in-your good as is but try it served with whipped cream – it’s heavenly!