Spicy Pumpkin Pie with a Story

Bill is the pumpkin pie connoisseur in this family, and he likes it spicy!

This pie is synonymous with this time of year and it’s always a great dessert.

I cannot even think of pumpkin pie without remembering a neighbor who lived beside us in Louisville years ago.  She ran over to me one day with a “pumpkin pie” in her hand, asking what happened to it…

“Uhhhhh, oh my gosh, Beth!”

She bought a large pumpkin, scooped out the stringy stuff and seeds, and set them aside; next, she threw the flesh (meat for pies) into the trash.  Then she proceeded to make her pumpkin pie ~ of stringy stuff and seeds mixed with evaporated milk and spices ~ poured the conglomeration into a pie shell and baked it.

It was disgusting!  She was upset, ready to bawl, while I tried controlling myself by not laughing hysterically until she left!

‘Nuf said, here’s the recipe for a spicy pumpkin pie, it’s delicious!

Spicy Pumpkin Pie

Ingredients:

2 eggs
1 can (16-ounces) pumpkin
¾ cup brown sugar
½ teaspoon salt
1 tablespoon cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
¼ teaspoon cloves
1 can (12-oounces) evaporated milk
Pastry for 9” one-crust pie*

Method:

Heat oven to 425 degrees.
Beat eggs slightly with a whisk.
Beat in remaining ingredients.
Pour into unbaked pie shell.
Bake for 15 minutes.
Reduce oven heat to 350 degrees.
Bake for 45-50 minutes longer until knife inserted in center comes out clean.
Transfer to wire rack and cool.
Serve with a dollop of whipped cream.
*My pie crust recipe is way back here.  

ENJOY!