My favorite part about going to my grandmother’s house every year for Thanksgiving was walking into through the laundry room and seeing the pies all lined up. The aroma of laundry detergent and pumpkin pie can still take me right back.
What is better than warm pumpkin pie and a GIANT dollup of whipped cream? Very little in this world.
- 1 cup sugar
- 1-1/2 tablespoons cinnamon
- 1/2 tablespoon nutmeg
- 1/2 tablespoon salt
- 1/2 tablespoons ground cloves
- 1-2/3 cup milk
- 2 eggs beaten
- 1 20 ounce can pumpkin puree (without the spices)
- 2 frozen crusts
- Preheat the oven to 425 degrees.
- Blend sugar, spices and and salt in a bowl.
- Add eggs, pumpkin and milk.
- Pour into unbaked pie shells.
- Bake at 425 degrees for 15 minutes and then drop the temperature to 350 degrees and continue baking for 50 minutes.
- Pies are finished when a cake tester or toothpick is inserted and comes out clean.
The best part of a recipe that makes two pumpkin pies? The morning after. It is a tradition in our family to wake up on Black Friday and have pumpkin pie for breakfast. With bacon…of course.