Holy Moly, there aren’t many things I like better than Pumpkin Pie season. It’s funny, we cooks tell the seasons apart by the foods we make during them. There’s Grilling Season, Coconut Cake Season, Christmas Cookie Season, Chili Season, and (hooray!) Pumpkin and Sweet Potato Pie Season.
The recipe below is probably my favorite way to make Pumpkin Pie. I’ll post a couple of others, as well as my favorite Sweet Potato Pie recipes over the next week.
PUMPKIN PIE RECIPE
1 can Libby’s Easy Pumpkin Pie Mix (30 oz)
12/3 cup Evaporated milk
2 large eggs, beaten
1 unbaked 9 inch deep dish-pie shell
1/8 tsp cinnamon
1/8 tsp nutmeg
Mix all of the ingredients together and pour into pie shell.
Bake in a preheated 425 degree oven for 15 minutes. Reduce the oven to 350 degrees and bake for 50-60 more minutes, or until a knife inserted near the center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Serve with homemade whipped cream.
The Pillivuyt 281726 Deep Dish Scalloped Pie Plate -9.5 Inch at the top of the post is one of the prettiest, and most reliable pie plates in the culinary world.
From the website:
Our Pillivuyt porcelain bakeware can be found in fine restaurants throughout France, a culinary country where cooking is taken very seriously. Designed and used by chefs worldwide, the even-heating properties of these dishes make perfect pastries, casseroles, and lasagne. Pillivuyt clean-up is a breeze. Larger pans will hold roasts and poultry and are beautifully attractive at the table. The bakers all-white finish and timeless design is robust and durable enough for everyday use, going from freezer, to oven, to table, and into the dishwasher.