This is the perfect pumpkin pie. Really. I've tried a few different recipes. Some that just use ginger, some from the back of cans, and some kind of complicated. I stumbled across this recipe from my husband's grandmother's stash of recipe cards. I don't know where it came from but it is just perfect. My husband absolutely fell in love with this recipe, and I've made this pie about a bajillion times now. Probably one of the best things about this pie is that it is simple. Like, seriously...check it out!
For this pumpkin pie you will need evaporated milk, regular milk, canned pumpkin, eggs, spices and sugar. See, I told you, simple!
Let me start this by saying I did not follow the assembly directions. I just went with it I guess. Needless to say it worked out fine. Anyway, I started by cracking my eggs in my bowl and mixing them gently.
Next I added everything else. Really. I just dumped it all together and gave it a good whisking. Such a blissfully simple dessert!
Next, poke holes in your pie crust! (Which I forgot to do until after I started to pour. I did poke holes, you just can't see them!) Anytime you make a pumpkin pie and pour in the filling it will get very full. Like, can hardly keep from spilling it, kind of full. I've even had some that didn't totally fit in the crust! Make sure if you do a store bought crust to get deep dish. If you do your own crust use a deeper dished pie pan.
Ta da! Beautiful isn't it? I wish I had a picture of it when it was done, but it did NOT last long enough. We had it with my parents one evening and it was so, so good. My husband and my parents like a nice dollop of cool whip on top. I however, eat it plain. I cannot stand cool whip!