I never really knew how I felt about pumpkin pie, I spent a good portion of my life convincing myself that I didn't like it.
Unfortunately, when the time comes, and pretty much everyone coming to thanksgiving dinner decides that they want a pumpkin pie for thanksgiving, theres really nothing to do but to give in. I think this is usually how I start making up my mind on what I like to eat.
Being the pushover that I am when it comes to deciding thanksgiving items, I give in. I go through google, pick out a well rated recipe the night before thanksgiving. I take some time to do my usual reserach on, cross reference some different blogs, ideas, and settle with a rough edit.
It involves a blend of spices that I've come up with cooked with pumpkin to remove the canned taste. Its then combined with a whole can of condensed milk, two eggs and baked until just set. Upon setting… well lets just say that the only thing left was a sad pie tin, now crustless….
I can't say that this recipe changed how I feel about pumpkin pie, nor can I say this was revolutionary, but the actual prep time only takes about 10 to 15 minutes and a short prep time is more than appreciated on a busy thanksgiving day… for boomieskitchen at least!
One-hour Pumpkin Pie
Adapted from: Allrecipes.com
- 1 (15 oz) can pumpkin
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 teaspoon cinnamon
- 1/2 tsp salt
- 1 (14 oz) can condensed milk
- 2 eggs
- 1 (9 inch) unbaked pie crust
- Preheat oven to 425 F. While the oven is preheating, combine pumpkin, spices, and salt on a pan and cook until warm and fragrant.
- Off the heat, combine pumpkin with condensed milk and eggs. Pour the batter into the pie crust.
- Place the pie into an oven and reduce temperature to 350. Bake for 35-45 minutes or until the center lightly jiggles when shaken. A knife inserted 1 inch from the crust should come out clean. Let cool and serve.