RECIPE: The Perfect Pumpkin Pie

 

 I wanted to make a pie the other day and found it serendipitous that I already had the ingredients for a pumpkin one! I also wanted to try out this braided crust idea that I saw on Pinterest.

 

HOMEMADE PUMPKIN PIE

(from Very Best Baking)

 

2 refrigerated PIE CRUSTS (or your favorite recipe)

 

3/4 cup GRANULATED SUGAR

 

1 tsp GROUND CINNAMON

 

1/2 tsp SALT

 

1/2 tsp GROUND GINGER

 

1/4 tsp GROUND CLOVES

 

2 large EGGS

 

1 can (15oz) PURE PUMPKIN

 

1 can (12oz) EVAPORATED MILK

 

STEP 1: Preheat the oven to 425 degrees

 

STEP 2: Fill pie pan with one crust and trim up edges. Take the the other crust and cut long 1/4" strips with a pizza cutter and ruler. Braid together the strips (you will need two braids). Apply a little water to the rim of the crust in the pan and lay the braid around the outside, pressing down slightly. Set aside.

 

STEP 2: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

 

STEP 3: Bake in preheated oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

 I took the remaining pieces of the second pie crust and made some mini heart pie crust cookies. I thought they looked pretty adorable atop a slice of pie.

 

 This is the best pumpkin pie recipe I have ever made...and I have tried a lot of them. It bakes wonderfully and keeps a perfect shape. Oh, and it tastes amazing too!

 

 

Enjoy.