_______Last week was the Thanksgiving holiday in the United States, which marks the beginning of the holiday season. For most of us that means juggling work and family with shopping, parties, and entertaining. Yikes!
Anyway, when I was thinking about what I wanted to write about today, I remembered that I've always meant to share my pumpkin pie recipe. This recipe comes from my maternal grandmother, and it's the only pumpkin pie I really like (probably because it's the one I grew up with).
I brought this pie to the first Thanksgiving I spent with my husband's family, and his father proclaimed it to be the best pumpkin pie he ever had. Because of that, this recipe is doubly special to me, helping me remember both my grandmother and my father-in-law.
Pumpkin Pie from Beth Fish Reads
Makes two 9-inch pies
- 2 unbaked pastry shells
- 1 (29-ounce) can solid-pack pumpkin puree (not spiced)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground nutmeg
- 1½ cups sugar
- 4 eggs, beaten
- 4 tablespoons unsalted butter, melted
- 3 cups whole milk, scalded
NOTE: Test the pies with a toothpick after they've baked at 350°F for 30 minutes. The length of time this pie takes depends on the temperature of the milk and the quirks of the oven. Just keep checking at 5- or 10-minute intervals until the toothpick comes out clean.
TO SERVE: Let cool and top each slice with lots of sweetened whipped cream.