Julia's Pumpkin Pie (The BEST pumpkin pie)

Vegetables and I are not friends.  When I was a kid I sat across the dinner table from my little brother- 3 years younger than me and the only boy. I didn't get dessert unless I ate all my vegetables, so, naturally, I used to sneak my vegetables down to my lap and throw them under the table to land under my brothers chair.  My parents thought my brother was a REALLY messy eater.  (Also he was spoiled so he probably still got dessert anyways, so don't feel bad)

So. Back to how vegetables and I are not friends.  I think the only vegetables I ever consumed as a child were in the form of pumpkin pie.  In the wintertime I used to LIVE off of it.  Well.  I would have if my mom had let me.  The thought of eating it warm or at room temperature completely grosses me out.  But an ice cold slice of pie with whipped cream and milk? Mmmmhmmm.  Best breakfast of the year.

You should know that this pie is based off of the Libby's label.  If you like that, you will love this.  If you don't like pumpkin pie at all.... Guess what?  You're probably not going to like this.  We can still be friends.  I'd be happy to have your slice.

My mom has been making this recipe for years.  Doubling the spices really gives it great flavor.  Also you should probably give me props because I made this pie FROM A PUMPKIN!  (A real one, not the kind that comes in a can).  Yeah, I'm basically Sally Homemaker here.  I can't even believe I made a delicious dessert out of a gourd that sat on my porch for a month.  I try not to think about that part.  It was delicious, so who cares? Also you should probably know it wasn't even hard.  If you'd ever like to make your own pumpkin- visit The Spiffy Cookie for a great tutorial.  The only trouble I had was not realizing I didn't have to get every single stringy thang out of the pumpkin.  Just make sure you get the seeds out and rest will scrape right off after baking.  It makes you feel pretty cool too.

Wishing you a very Happy Thanksgiving this week!

Julia's Pumpkin Pie

Recipe Adapted from Libbys  

-3/4 cup granulated sugar 

-2 teaspoons ground cinnamon 

-1/2 teaspoon salt 

-1 teaspoon ground ginger 

-1/2 teaspoon ground cloves 

-2 large eggs 

-1 (15 oz) can pure pumpkin (If you want to use your own pumpkin just measure out 15 oz on a kitchen scale)

-1 (12 oz) can evaporated milk

-1 unbaked 9-inch deep-dish pie shell 

-Whipped cream (Unless you want to decorate the whole pie you don't really need to use stabilized whipped cream, just omit the piping gel part and whip right before serving.)

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into eggs. Gradually stir in evaporated milk.

Pour mixture into an unbaked pie shell.

Bake at 425° F for 15 minutes. Reduce temperature to 350° F.  Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. 

Refrigerate until ready to serve. Top with whipped cream and a sprinkle of cinnamon.