Of course, I will give you a recipe I came up with, that will always be a go to for me. Pumpkin pie is a quintessential fall favorite for me. You can make it so many different ways, and it is always tasty.
Here is the link to my original recipe I posted back in October 2012! I've made it few times since then, and always enjoy the sweet, pumpkin-y goodness that reminds me of fall.
- 1 9 inch pre-made unbaked pie crust {or your favorite pie crust recipe}
- 2 15oz cans organic pumpkin puree
- 1 egg
- 1 tsp pumpkin pie spice
- 14oz fat free sweetened condensed milk
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/4 chopped walnuts
- 1/4 cup cold butter *trust me, room temperature does not give good results
- 1 tsp ground cinnamon
- preheat oven to 375 degree F. (190 degree C for my Canadian girls)
- Roll out your pie crust and put in your 9 inch pie plate, folding down edges so it's uniform.
- Blend the pumpkin, egg, milk and pie spice until thoroughly combined. Pour into your pie shell.
- Combine brown sugar, flour, chopped walnuts, cold butter, and cinnamon until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
- Bake at 375 for 50-55 minutes, or until a knife inserted in the middle comes out clean. Let cool before serving.
To top it off, you can make this yumminess!
Honey Ginger whipped cream
- 1 cup heavy cream
- 1/8 cup honey
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- Combine cream, honey, ginger and vanilla in a mixing bowl.
- Beat until soft peaks form. Chill for an hour.
- Top each slice of pie with a dollop of cream when serving.
