Unrecipe of the Week: Thanksgiving Edition

Thanksgiving is almost here, and we are cooking up a storm! If you haven’t made your pies yet, here is a classic pumpkin pie recipe that works perfectly with the pie crust recipe we posted earlier. Ours came out pretty good, if we say so ourselves!

Pumpkin Pie 

Mix together 1 – 15 oz. can of pumpkin,  3/4 cup sugar, 1 heatlhy teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves.

Beat in 2 eggs and 1 12 oz. can of evaporated milk.

Pour into a prepared pie or tart shell, and bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 and bake another 40-50 minutes, until a knife inserted into the center come out clean.

Serving with a dollop of fresh whipped cream and enjoy!

If you are making it in advance, cool it and store it in the refrigerator. Allow it to come to room temperature before serving.

photo: Spencer Jones /Glasshouse Images

food styling: Shari Hershon/ Indigo Jones

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3 Responses to “Unrecipe of the Week: Thanksgiving Edition”

  1. Savory Simple Says:

    I love those leaves! Did you do them by hand?

  2. julie hansen Says:

    The pie looks Gorgeous!!!!!!!! and I know it will taste great!!
    thanks!
    Julie

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