C has been pestering me all day to eat a piece of this pie! To his credit, it is a gift to him, but he needs to be patient and wait for Thanksgiving dinner. This recipe is really easy to make, as long as you are able to find pumpkin where you live. Luckily, pumpkin is readily available here...which is especially fgood since I love making the pumpkin pancakes and pumpkin waffles so much.
Happy Thanksgiving everyone!
1 can (15 ounces) solid pack pumpkin
¾ cup brown sugar
1 tablespoon cornstarch
½ teaspoon coarse salt
¾ teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract
3 large eggs
1 can (12 ounces) evaporated milk
Preheat oven to 350. On a lightly floured surface, roll dough disk 1/8 inch thick, then cut in to 16 inch circle. Fit into a 9 inch deep dish pie dish, leaving in inch overhang. Fold edges under.
Shape large, loose, half circles at edge of dough, then fold into a wave like pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
Whisk pumpkin, sugar, cornstarch, salt, cinnamon ginger, nutmeg, vanilla, eggs, and milk in a large bowl.
Transfer pie dish to a rimmed baking sheet and pout pumpkin mixture into the crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. Let cool on a wire wrack. Refrigerate until well chilled, at least 6 hours, preferably overnight.
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