Pumpkin Pie

Perfect pumpkin pie is the go to dessert recipe for fall and Thanksgiving dinner.  Top with dollops of vanilla whipped cream for a treat that’s to die for! This has been my all time favorite fall and holiday dessert. The extra kick of ginger is unexpected and refreshing to keep the palate light with such a heavy filling.

Ingredients:

1 16 ounce can organic pumpkin

1 14 ounce can organic sweetened condensed milk

2 large organic eggs

1 teaspoon ground cinnamon

½ teaspoon freshly ground ginger

½ teaspoon ground nutmeg

½ teaspoon sea salt

1/4 teaspoon ground cloves

1 9 inch unbaked pie crust or scratch Pie Crust

Supplies:

Mixing bowl

Measuring spoons

Whisk

Spatula

Cooling rack

Directions:

Preheat oven to 425 degrees. In mixing bowl, combine all ingredients and whisk together. Pour into unbaked pie crust (learn how to make your own Pie Crust). Bake 15 minutes. Adjust oven temperature to 350 degrees and bake additional 40 minutes. Test for doneness by inserting a butter knife 1 inch into the pie. If it comes out clean, remove pie from oven and place on cooling rack. Move to fridge to chill. Serve pumpkin pie cold and topped with Homemade Vanilla Whipped Cream!

Tips:

I store whole ginger root in a container in the freezer and use a zester to always have freshly ground ginger on hand. The flavor of freshly ground beats jarred ground ginger anytime!

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