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Pumpkin Pie Recipe

Processed with VSCO with a4 presetIt’s finally Thanksgiving and we all know what that means… a LOT of turkey, stuffing, but most importantly, pumpkin pie! I posted my recipe on Insta Stories a few weeks ago and so many of you tried and loved it. Today being Thanksgiving Eve, I had so many request to repost the recipe and therefore decided to share it (very last minute) on the blog. I apologize that this is being posted so late, but so many of you sent me messages today, that I just couldn’t refuse. Hope you enjoy it!

Ingredients:

Filling:

eggs

1/2 cup sugar

teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger (optional)

1/2 teaspoon ground nutmeg

1/2 teaspoon of vanilla extract (optional)

3 tablespoon of maple syrup (optional)

can (15 oz) pumpkin purée

can (12 oz) evaporated milk

Crust:

1  any frozen 9 inch pie crust

PREPARATION:
  1. Preheat your over to 350°F.
  2.  Combine all the filling ingredients together until the consistency is smooth.
  3. Pour the filling into the unbaked pie shell.
  4. Bake for 45 to 50 minutes, until the filling is set.
  5. Remove the pie from the oven and cool on a rack.
  6. After a few hours, you can refrigerate the pie overnight.
  7. Serve and add whip cream on top to garnish!

 

And there you have it! Such a quick and easy recipe that is basically foolproof. I apologize for being so late on this one, but I truly hope this comes in time for all of you to prepare it for Thanksgiving. If you do try out this recipe, I would love for you to share your pictures and tag me.

Happy Thanksgiving guys!

xoxo

1 Comment

  1. February 20, 2018 / 5:50 am

    Thanks for sharing this delicious recipe!

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