Updated: Sep 17
Pumpkin pie was a Thanksgiving and Christmas delight for me growing up. In fact, it's one of the only pies that I really really enjoy. I may nibble here and there at an apple, pecan, or coconut pie, but everyone in my family knew to save me a couple of slices of pumpkin.
Then I met a mister that also really likes pumpkin pie, which I found out on our first Thanksgiving together after he told me that he wasn't going to share. I knew then and there that I better figure out how to make this or the relationship might be doomed. But all is well now, we figured out how to share pie with the help of family and a therapist, we got married, I learned to make pumpkin pie, and became the most skilled hider of pie pieces in the fridge.
In true form, we made this pie recipe together and hope that it brings as much family time, laughter, time in the kitchen, and holiday cheer for you as it does for us.
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Yields: 8 servings/ 1 pie
1 1/2 cups pumpkin puree (store bought or fresh) Try my homemade pumpkin puree recipe here! https://www.hisgirlsunday.com/post/perfect-pumpkin-puree
3/4 cup packed brown sugar, we substitute with coconut sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
3 lightly beaten eggs
1 (6 oz) can of evaporated milk
1 store bought or homemade pie crust