When it comes to pie, pumpkin is one of my favorites to make because it’s fairly easy.  You can make a pie crust, or you can go with a store-bought one.  To make my crust I use the same Jiffy pie crust mix that I used to make the apple pie.  All you need is the bottom crust, no top on pumpkin.  If you want to make your pie shell, for crust instructions you can go here:  Apple Season! – Apple Pie – Jane’s Way   

Pumpkin Pie ingredients:pumkin-pie-wet-ingredients-1

1 can 100% pure pumpkin

1 can (12 oz.) evaporated milk

1 egg beaten

¾ cup of sugar

1 TBS flour

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp nutmeg

1/8 tsp ground cloves

1 pie shell

Preheat oven to 450 degrees.  In a large bowl, beat the egg, then add the can of pumpkin and the can of evaporated milk, mix thoroughly. In a separate bowl combine all of your dry ingredients: sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves, mix them all together.  Add the dry ingredients to the big bowl of pumpkin mix and blend together.  Pour into your pie shell and bake at 400 degrees for 20 minutes.  Then lower the temperature to 350 degrees and bake for another 40 minutes.  You know the pie is done when you can stick a knife into the pumpkin and it comes out clean.  Cool completely before serving.

I make pies the day before Thanksgiving, I also make fresh whipped cream to put on the top.  Fresh whipped cream is easy to make, yummy, and it almost makes you look chef like.