I consider this the best pumpkin pie recipe in my repertoire . AND THE EASIEST!! I have been making pumpkin pie for more than fifty years of Thanksgivings. Trying various recipes. One that almost made the best pumpkin pie had pecans and a super sweet topping. But this recipe tops them all. 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 as pie (so to speak) to make. If pastry making is not your forte use a gingersnap crust or try my 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. Use canned pumpkin puree (not pie filling). And this is one time that canned is better than fresh (unless you have access to sweet pie pumpkins).
Come into the kitchen and make PUMPKIN PIE with me. Mrs. Butterfingers.