Easy, Delicious Weekly Meal Plans for Busy Moms!
Pumpkin Pie All year Long
I'm not sure why pumpkin pie isn't enjoyed all year long. I grew up eating this beautifully spiced dessert in the dead of summer, for birthdays and Thanksgiving. We don't limit chocolate cake to a once a day dessert, why would we the same to pumpkin pie?!
Even though this pie takes a while to bake (about an hour), it's very easy to assemble. You don't have to cream butter and sugar, rather you just put everything in 1 bowl, whisk and pour into the pie crust. I even buy a pre-made pie crust to make life even easier!
This pie is excellent the next day. I love it cold. I also think it's a must to top it with whipped cream.
To making whipped cream, you just combine the whipping cream and sugar using an electric mixer until the cream is the desired consistency. It usually takes 2-3 minutes. If you like whipped cream on the sweeter end, I would definitely add more sugar.
The BEST Pumpkin Pie
Pumpkin pie is absolute must for Thanksgiving. This pie is perfectly sweet and full of spice.
- 1 premade unbaked pie crust
- 1 can pumpkin puree
- 1 can evaporated milk
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup + 2 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- cloves pinch
- salt pinch
- 8 ounces (1 cup) whipping cream
- 2-3 tbsp granulated sugar or more if you want sweeter
- Preheat oven to 425 degrees.
- Place pie dough in a greased pie baking dish.
In a large bowl combine all ingredients. I use a whisk. Once the batter has been fully incorporated, pour the pumpkin mixture into the baking dish.
- Bake at 425 degrees for 10 minutes. Then, lower temperature to 350 degress and continue baking for 45-55 minutes or until a knife can be inserted and come out clean.
While the pie is cooling, whip the cream and granulated sugar using an electric mixer. This takes about 2-3 minutes.
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hi, I'm leslie
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