Pumpkin pie is not just for Thanksgiving. That’s why the grocery stores sell canned pumpkin and evaporated milk all year long! My family sometimes just gets a yen for some pumpkin pie…in June or April or September. The time of year doesn’t matter. As long as I have a couple of cans on the shelf, I can whip up a couple pies in no time. This recipe makes two pies. We make quick work of them here. However, if I didn’t have whipped cream on hand, I would have two entire pies left. Whipped cream is an essential accompaniment in my family’s opinion.
Unlike some recipes floating around on pumpkin cans, this one doesn’t take nutmeg, but with ginger, cinnamon and allspice, you won’t miss it. This is a very flavorful pie. I really like it made with fresh pumpkin, but that isn’t always possible and the canned stuff is almost just as good.
One year, my second oldest son requested this for his birthday instead of cake. Long time readers may have noticed that we don’t stick to traditional birthday cakes very often in my house. Between cheesecakes, pies, giant cookies and specialty cakes like St. Louis Gooey Butter cake, we probably average only one real cake a year.
You can wait for Thanksgiving if you want, but if you think pumpkin pie might taste good right now, give this a shot. You won’t be disappointed.
- 1½ cups sugar (or 1 cup honey or real maple syrup + ½ cup sugar)
- 1 can evaporated milk
- 4 eggs
- 3 cups pumpkin
- 3 Tbsp flour
- ½ tsp vanilla
- 1½ tsp cinnamon
- 1 tsp allspice
- ½ tsp ginger
- Combine all ingredients in a large bowl with a whisk or spoon.
- Pour into 2 pie shells.
- Cover your pie edges if you don't want them dark
- (I have 3 Mrs. Anderson's pie shields and I love them).
- Bake 400 degrees 40 minutes.