Pumpkin Pie

I've been making pumpkin pies for years.
I've made them from scratch, totally scratch.  
As in growing the pumpkin, roasting it, making it into a puree and baking it.

Honestly, I've got better things to do with my time now, and prefer to buy my pumpkin, already grown, processed and in the can.  Even if it may have other squashes included.
My taste buds can't tell the difference quite frankly, and I love just opening a can and dumping it with the rest of the ingredients. 

All that being said, here is the recipe I make, and yes, I do make my own pumpkin pie spice mixture, because I like it.   If you make your own, you can customize it to your taste as well.

One fun thing about baking your own pie, is having fun with the scraps of dough left over from the crust.
Take a look at what I've done in the past.   Go for it, have fun, make a a pretty design on top.  Crimp the sides in a pleasing manner, I'm not too good at that part, I prefer a more rustic look.

And I also like the Plain Jane approach. 

 And sometimes I even get the crumbs...  this is all that was left of the last pie I made and brought to a gathering.  I'm just lucky I got to taste it.

Pumpkin Pie Filling

Yield: One 9 inch pie- 6-8 servings

Author: Sid's Sea Palm Cooking inspired by many recipes

prep time: 15 Mcook time: 45M total time: 1 hr

This is a lovely, rich tasting pie filling, which you can customize to your own taste, by simply altering the spices. It's also easy and quick.

ingredients:

• 1 can pumpkin (15 oz.size)
• 1 can Sweetened condensed milk
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves.
• 1 recipe pie dough or a single pie crust

instructions:

How to cook Pumpkin Pie and filling

1. Heat oven to 375 degrees.
2. Pre-bake my crust about five - ten minutes, using a fork to prick some holes in the bottom.  This ensures that the bottom crust is cooked. 
3. Turn oven down to 350 degrees. 
4. Whisk  the filling  ingredients together and pour into prepared pie shell.
5. Bake the pie for about 45 minutes or until a toothpick inserted in the middle comes out clean.  An old trick is to also use a clean knife and insert that into the middle, and if the knife blade comes out clean the pie is baked.   But sometimes the filling sticks to the knife even when it's baked.  I use an instant read thermometer and check that way if I'm unsure.  The internal temp should read 175 degrees. 

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