Like many of our American readers, I’ve had my share of tasting so many recipes and varieties of pumpkin pie. In the Philippines, we have a lot of squashes and they are a staple in my country but we don’t really grow pumpkins. Perhaps it’s the weather, I don’t know. So, when I had my first Thanksgiving in Michigan back in 2004 – I was truly fascinated with the concept of using pumpkin (which back then I just thought of as a regular squash) in a dessert, especially a pie. I thought it was rather strange as we only use squashes for savory dishes and never for dessert. Squashes are considered vegetables and, as such, they are never used for anything sweet. Little did I know that both pumpkin and squashes (at least some!) are actually the perfect ingredients for desserts, too! So glad I finally know.
So back in 2004, I was intrigued with this pumpkin pie and for the sake of curiosity I gave it a try and tasted it. I was hooked and have been a huge pumpkin pie fan ever since. I love Pumpkin pie so much that whenever I go back and visit the Philippines, I bring along with me a can or two of pumpkin puree so I can make pumpkin pie and other yummy sweet treats for my family to try.
While the usual pumpkin pie recipes only call for 3 or so spices – this one combines 5 spices to create a most wonderful and truly flavorful pumpkin pie. I must say when I made it, I was thoroughly pleased. My kids, who aren’t big on pumpkin pie at all – totally enjoyed this and hubby, like me, fell-in-love with it, too. Anyway, hope you get this easy recipe a try and hope you enjoy it, too.
1 cup white Sugar
1/2 teaspoon ground Cinnamon*
1/2 teaspoon ground Nutmeg*
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon Salt
1 (15 oz) can Pumpkin puree
1 (12 oz) can Evaporated milk
1 Deep-dish (4 cup volume) unbaked Pie Crust/Shell or 2 smaller 9-inch pie shells (homemade or store-bought)
*I have tried this without nutmeg and just doubled the ground Cinnamon and it was also fabulously delicious so feel free to do either.
Preheat the oven to 425 F. Prepare the pie dish/plate.
Lightly beat the eggs in a large bowl. Add in the sugar, cinnamon, nutmeg (if using), ginger, cloves, allspice, salt, pumpkin puree and evaporated milk. Blend well until smooth.
Pour the batter into the prepared unbaked pie crust. To ensure that the pie doesn’t spill over onto the oven floor, you may place the unbaked shell in a cookie sheet before pouring the batter into it.
Bake at 425 F for 15 minutes. Reduce the temperature to 350 F and bake for another 40-50 minutes or until the pie is firm and the center is set. Oven temperatures vary so adjust accordingly.
Cool completely on a wire rack before serving. Lovely on its own or topped with some spiced whipped cream! Oh yummmmm!
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