Pumpkin is my favorite part of fall; pumpkin muffins (which I made the first week of October), pupmkin bread, and ofcourse, pumpkin pie.
For Thanksgiving I took it upon myself, as the soon to be cooking connoisseur, I helped my father with as much as I could. We made a pumpkin pie from scratch, minus the crust.
Here are the ingredients you will need:
1 can of pumpkin puree
1 cup of sugar
1 cup of melted butter (or whipped butter, or margarine)
1tsp of molasses (we substituted cord syrup for it)
1/4 tsp of nutmeg
1/4 tsp of ground ginger
1 can of evaporated milk
1 pre made pie crust (maybe someday I’ll learn to make it on my own!)
Start by preheating your oven to 425 degrees. Put the dry ingredients into a large bowl, dryly mixing the sugar, nutmeg, ground ginger, and a dash of cinnamon if you so please. Beat the eggs in a separate bowl.
Then mix all the ingredients, including the remaining molasses and evaporated milk, together in the one large bowl. Whisk until smooth.
Pour into the pre made pie crust/s, then bake at 425 for 15 minutes. Then, turn your oven down to 350 degrees, and continue to bake for another 40 or so minutes.