I think it is wrong to limit pumpkin pie to Thanksgiving dinner and since it is a family favorite, I don’t. I make pumpkin pie and other pumpkin recipes year round. I roast pumpkins and make pumpkin puree. Then I freeze it and use it whenever I need a pumpkin fix.
I created this pie the first time we celebrated Thanksgiving far from friends and family. My husband declared it perfect and said that no matter where we celebrated Thanksgiving in the future that I was in charge of making the pumpkin pie.
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 2 eggs, beaten
- 1¾ cup pumpkin puree or 15 oz. can of pumpkin puree
- 1 – 12 oz. can evaporated milk
- enough of your favorite pie dough to make a 9 in. deep dish pie shell. What ever recipe you use, add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.