I love fall. Probably my favorite season. There are so many reasons I love this season, boots, cool weather, beautiful colors, fun holidays, but pretty high up on the list there would be pumpkins. I grew up eating pumpkin pie made from fresh pumpkins. We would go to the pumpkin patch and pick some to carve and some to cook. I am sure my mom regrets starting this tradition, making from scratch instead of the can, because my dad then became spoiled and will no longer eat anything pumpkin made with the canned stuff.
Well I guess I got spoiled too, because I like it fresh. In France, they don't have canned, so I actually have to do it this way. I am on a mission to make as many things pumpkin as possible, as it is one of my absolute favorites. Last night we had pumpkin waffles for dinner and they were a big hit. A few days ago, we had these mini pumpkin pies. Not as big of a hit. I got my kids all amped up to eat them because I was so excited and Tae tasted one and made a face.
"What, Tae? You don't like it?" I asked, confused.
"What's the problem?"
"Oh mom, these are not delicious."
Whatever Tae. Your taste buds are off or something, because they were, in fact, delicious. I may or may not have ate all 6 of them.
Here's the recipe:
2 cups canned or cooked pumpkin
3/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 2/3 cups evaporated milk
Heat oven to 425. Prepare pastry. Beat eggs slightly with hand beater; beat in
remaining ingredients. Place pastry-lined pie plate on oven rack;pour in filling. Bake 15
Reduce oven temperature to 350. Bake until knife inserted in center comes out clean,
45 minutes longer; cool. Serve with whipped cream if desired.
I'll be linking this up to the linky parties in my sidebar, check 'em out!