I like to give pumpkin a hard time.
Because compared to sweet potatoes or squash, pumpkin isn’t really that good. It’s not bad. It’s just kinda meh. What makes pumpkin pumpkin is the spices.
But I make a really good pumpkin pie.
The secret is the sweetened condensed milk. It gives it a real nice creaminess. And easy because you can skip a few steps. Oh, yea. And the bourbon. Bourbon makes everything better.
Also use good quality spices. I like Penzey’s and they make pumpkin pie spice which is a combination of cinnamon, allspice, cloves, and ginger. But because the spice is what makes pumpkin pie good, you need to use quality spices.
So here’s my recipe:
- 1 15 oz can pureed pumpkin
- 1 14 oz sweetened condensed milk
- 3 eggs
- 2 tbs Brown Sugar
- 1 tsp Penzey’s pumpkin pie
- ½ tsp. Penzey’s Vietnamese Cinnamon
- 2 Tbl REAL Maple Syrup
- 2 Tbl Bourbon
- 1 Tsp salt (this is more than usual but because of the extra brown sugar and maple syrup a little more salt helps cut the sweetness. TRUST ME!)
Preheat oven to 425. Beat all the ingredients together. Pour into unbaked 9-inch pie crust. Good for you if you made it yourself. I buy the pre-made crust that’s already rolled and cut and I think it tastes fine.
Bake 15 minutes then turn the oven down to 350 and bake another 45-50 minutes.
Don’t ruin this pie by putting Cool Whip on it!
Take a cup of real whipping cream, add a tbs or more of sugar, and a capful each of vanilla extract and bourbon and whip that sucker up. It hardly takes any time at all and it is sooooo good.
