It’s that time of year! Pumpkins and apples and cute little gourds and squash and Indian corn and tiny pumpkins.
And the crisp air always makes me start pulling out soup recipes and thinking about apple crisp and pumpkin pie! We had cheddar chowder this week and taco soup last week. They are pretty much my two, go-to, soup recipes and my family loves them both.
Here is my favorite pumpkin pie recipe! I really haven’t even made a different pumpkin pie recipe for a really, really long time. It is a softer filling than some pumpkin pies and it is not a too strong flavor either. We really like it. But, I am a pumpkin dessert fan! Just so yummy for fall!
We baked a pumpkin earlier this week and scooped it out and pureed it and put it in the freezer. I like having pumpkin on hand. We grew pumpkins in our garden and it has been fun to stick them around outside on the porch and down by the basement doors. The bugs were rather hard on them, but we did have several that were decor ready!
Ok, on to the recipe…
Ingredients
- 1 cup pumpkin
- 1 cup sugar
- 2 T. flour
- 1/8 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 egg
- 1 T. melted butter
- 2 cups hot milk
- 1 unbaked deep dish pie shell
Instructions
Mix pumpkin and sugar together.
Add flour, and seasonings.
Mix in egg and melted butter, stirring well.
Add milk.
Pour filling into pie shell.
Bake at 400 degrees for 50-60 minutes or until bubbling.
Cool. Refrigerate and enjoy the taste of fall!
Serve with whipped cream or Cool Whip!
Notes
This is a lot of filling and you definitely need a deep pie plate. Or it would probably come close to filling two smaller pie shells.
Do you make pumpkin pie? Do you have a favorite recipe or do you like to try something different?
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Can you believe I have never tried a pumpkin pie? I am going to now! Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. π http://our4kiddos.blogspot.com/2013/10/try-new-tuesday-october-29.html