One of our greatest joys in the Autumn season is that it’s finally pumpkin pie season! That creamy texture, those warm spices and a good flaky crust has us dreaming of pumpkin pie all year round.
This is the perfect pie to bring to a potluck or a Thanksgiving dinner.
Here’s what you need:
Ingredients:
Your favourite pie crust recipe, or use a ready made one that you like
2 eggs
1/2cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 can pumpkin
1 can evaporated milk
For the special topping: whipped cream:
3/4 cup whipping cream
2 tablespoons sugar
Preparation:
In a large bowl, beat eggs slightly with a whisk. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. Carefully pour pumpkin filling into the pastry lined pie plate. Bake for 15 minutes.
Set the oven temperature to 350°F. Bake for about 45 minutes. Place pie on cooling rack. Cool completely, about 2 hours.
For our homemade whipped cream topping: in a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream.
You have a luscious pumpkin pie – that will be surely gone in seconds, so make sure you save yourself a slice! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.