Though I am a sucker for anything that tastes like pumpkin, one of my favorite holiday desserts is a traditional pumpkin pie. They are so easy to make, and the process is such a good experience – especially for young inspiring chefs. (This is almost fool-proof!)
I love everything about this recipe. It’s simple, it’s delicious and will leave your home smelling like every bit of fall.
I tend to use a pre-made pie crust, but you can certainly go the extra step and make your own. The same goes with the can of pumpkin. If you want to use the flesh from your local produce, and you have the time and directions for doing so, then go for it! Nothing beats fresh pumpkin! (Just promise that you’ll roast a few pumpkin seeds, too!)
Traditional Holiday Pumpkin Pie
Preheat the oven to 425° F. Mix the sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate bowl, beat the eggs. Stir the pumpkin and sugar-spice mixture into the eggs until combined. Slowly stir in the evaporated milk.
Pour the mixture into the unbaked pie shell.
Bake at 425° F for 15 minutes. Reduce the oven temperature to 350° F, then bake for 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool the pie on a wire rack for 2 hours. Serve immediately or refrigerate.
Before serving, top with a dollop of whipped cream and a sprinkle of cinnamon.