Love it pumpkin pie-because you will love it.  For me, life has been full of deadlines, road trips, double shifts, and craziness lately.  I feel I haven’t had a lot of time to just bake to bake, or bake to blog lately.  Not complaining, this is where I want to be in life, I am just finding that I needed a bit of baking therapy tonight to calm my nerves.  When life gets complicated and messy, I put on the baking slippers and slip into a zone of flour, sugar, and whatever else comes about.  I know many people are holding onto summer, but I am so ready for fall, so I am breaking my own rules and posting about pumpkin.  This pie should be on your holiday table, or at a party before the leaves turn. It’s simple, with easy to find spices, canned pumpkin, and the best pie crust this side of the river.  Or the other side of the river actually.  Make two, give one to a friend, and remember that comfy sweaters, cooler nights, and slippers are not too far off. For this I am thankful.  *see note below about pie picture.

One unbaked pie crust

1 can pumpkin

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp cinnamon

1/2 tsp salt

1 tsp all-purpose flour

3/4 cup sugar

2 large eggs lightly beaten

2 T cold water

1 cup evaporated milk (3/4 can)

1 tsp vanilla

Preheat oven to 400 degrees.  Prepare pie crust into a pie tin and place on a baking sheet.

Combine pumpkin, spices, and sugar into a bowl, adding eggs, cold, evaporated milk and vanilla, whisking until combined.

Pour into prepared pie tin and bake for 20 minutes, then turn oven down to 350 degrees and bake an additional 30-40 minutes, or until middle is set.  Cool slightly and serve with whipped cream.  Store at room temp covered tightly for three days.  Freeze and thaw to room temp if serving later.

 *What I like about this pie is that it isn’t perfect-my foil tent grabbed a bit of the filling when I went to check it. Just like life, things get messy, but they can still be beautiful.

 

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