Pumpkin pie is the ultimate Thanksgiving dessert. Unfortunately there are lots of mediocre pumpkin pies out there: pale and mushy and flavorless. As a public service, I’m going to share my family pumpkin pie recipe with you today, in the hope that you will not inflict a sub-standard pie on your nearest and dearest next week.
Average Jane’s Perfect Pumpkin Pie
15 oz. can of pumpkin (sure, you can boil and mash fresh pumpkin, but what a pain!)
2 eggs
1/2 cup milk
1/2 cup sugar
1/2 cup brown sugar, tightly packed
1/4 teaspoon salt
1 tablespoon molasses
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves (optional)
1/8 teaspoon allspice (optional)
Mix all ingredients and put in an unbaked pie shell. Bake at 350 degrees Fahrenheit for 45-60 minutes (until pie sets and is ever-so-slightly browned on top). Cool and serve with whipped cream.
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It’s possible to make this recipe healthier with egg substitute, skim milk (which I use because it’s what I always have on hand), baking-approved sugar substitute, etc. However, don’t skimp on the molasses or the cinnamon, nutmeg and ginger – they’re what make it beautiful and delicious.
Enjoy…and if you end up making it, tell me how it went.
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