Pumpkin is so….Thanksgiving. Pies are, too.
Thus, pumpkin pie is essential for a Thanksgiving meal. Even if you’d rather have pecan pie. You can eat the leftover pumpkin pie the next day. Because it’s essential.
I felt inspired and made some miniature pumpkin pies for some of my friends (and my daddy!). You don’t have to make mini pies – you can just make a normal-size Pumpkin Chess Pie. I’m feeling rather guilty, not for putting this recipe up, but for realizing that I never tried it. Baked, that is. I can say with good conscience that the unbaked filling was lovely.
Here’s the recipe.
Pumpkin Chess Pie
2 cups mashed pumpkin (about 1 can)
1 cup sugar
1/4 cup brown sugar
4 tsp. flour
1/8 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3/4 tsp. vanilla extract
6 T. butter, melted
2 eggs, beaten
6 T. evaporated milk
Baked pie crust, 10″
Combine all the filling ingredients until smooth. (That was hard, wasn’t it?) Pour into pie crust; smooth top with a spatula. Bake at 350 for 45-60 minutes or until a knife inserted in the middle comes out clean.
Here’s another pumpkin pie recipe that’s good, if you’re into trying new pumpkin pie recipes!
I love streusel. You know that.
Have a blessed Thanksgiving!
What do you have to be thankful for?