This recipe has gluten, dairy and a lot of love.
It is a deviation from my normal recipes, purely because the local supermarket had run out of pumpkin pie the night before thanksgiving and Mr B really loves pumpkin pie. We could have gone to the supermarket on thanksgiving, but it has been our mini protest not to, in the hope of showing the supermarkets that people are more important than produce.
The great thing about making home made pumpkin pie is that the house ends up smelling amazing and really gets you in the mood for the festivities. So in the name of thanksgiving, I’d like to say thank you to every one that follows Tasha.Kitchen, thank you for the support, the encouragement and for the many comments and likes. I hope you have an amazing day! I’ll be back this weekend with a healthy recipe for those who can’t partake in pie.
Stay safe, stay happy and stay thankful!
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. Nutmeg
- 2 large eggs
- 1 can (15 oz.) Pumpkin puree
- 1 can (12 fl. oz.) Evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Preheat oven to 180c/350f
- Beat the eggs in a large mixing bowl
- Add the spices to it (if you buy pumpkin puree with spice mix already added, then omit this step)
- Add in the evaporated milk and mix to combine
- Pour the mixture into a pie shell, leave 1 cm of space at the top, so as not to spill the mixture when moving it to the oven (I always buy a large pie shell and a few small ones to make sure I use up any extra filling)
- Bake for 50-60 minutes or until you can put a toothpick through the middle and it comes out clean
- The pies will leave your home smelling wonderful and you ready to sit back with a cup of Joe and be thankful for the food you are about to eat!
Happy thanksgiving from Tasha.Kitchen