Our family spent Thanksgiving with my brother and his amazing wife. My contribution to the feast was sweet potato mousse and pumpkin pie. Pumpkin pie is the favorite dessert of our two nephews so I really wanted to pull out all the stops.
This is the best pumpkin pie I’ve ever made. AND THE EASIEST!! Sweetened condensed milk creates a delicate yet rich, creamy texture. An intriguing combination of spices is perfectly matched to the pumpkin flavour. The filling is easy peasy to make. You can use a gingersnap crust or your favorite pie crust. The secret to the perfect pumpkin pie (which is a custard) is to ALWAYS blind-bake your pastry. You’ll eliminate soggy crusts.
For a nine-inch pie
1 (15 oz) can pumpkin ( not pumpkin pie filling)
1 (14 oz ) can sweetened condensed milk
2 large eggs
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp freshly grated ground nutmeg (If you have never used whole nutmeg now is the time. You’ll never go back to the pale, imitation powdered nutmeg)
1/2 tsp allspice
1/2 tsp sea salt
reheat oven to 350 degrees F.
In a medium bowl whisk your eggs, now whisk in the sweetened condensed milk, the pumpkin , spices and salt until smooth. Pour into your baked crust. Bake for 40 minutes or so until a knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. I like to pipe whipped cream onto the pie filling. A generous scoop of vanilla ice cream would be deliciously gilding the lily.