This is a pie I have been making for too many years to count! I just know the recipe and make it with butternut squash more then pumpkin, but always pumpkin for Thanksgiving!
Try it and it may quickly become your favorite as well!
Makes 2 pies.
1- 15oz can of pureed pumpkin or about 1 1/2 cups fresh pureed pumpkin or squash
1- can of evaporated milk
3 whole eggs
3/4 cup packed brown sugar
1 Tablespoon cornstarch or arrowroot
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 – 1/2 tsp nutmeg depending on taste. I use 1/2 tsp.
Preheat oven to 425. You’ll bake for 10 minutes and then drop the temp to 350. I can’t keep up with this, so I just do it at 350 until it is smelling good and has no jiggle. About 40 minutes.
Whisk together until mixed well, pour into 2 prepared pie crusts. I like to sprinkle a little pinch of nutmeg across the surface because it’s so pretty, but not necessary!
Cut out some cute leaves or something to place on top near the end of baking if you’d like!
Such an easy pie!