First off, let me just remind you that if you are going to be cooking a frozen turkey this year (as I am), and you haven't taken him out of the freezer yet...please stop reading NOW, and go put Mr. Tom Gobbler in your refrigerator so he can thaw before cooking him up for Thursday's feast.
Now that that is taken care of, it's time to begin baking some of the goodies for the dessert table. I don't know about you, but oven space and time is going to be somewhat limited in my house come Thanksgiving day, what with a 19 pound Turkey slowly cooking for the better part of the morning. Today, I've got two pumpkin pies baking. And I am perfectly aware that the easiest way of preparing said pies is to purchase a mix from Libby's, but I firmly believe that everyone should make one from scratch at least once. Quite honestly, it isn't that much harder that mixing together the a fore mentioned mix, and here's the recipe that I use:
Pumpkin Pie
Yield: 1 pie
2 c. pumpkin
2/3 c. sugar
2 tsp cinnamon
1 tsp ginger
1/2 c. milk
1 tsp nutmeg
3 eggs
2/3 c. evaporated milk
1 pastry pie crust
(Note: Once upon a time, I cooked and pureed fresh pumpkin...now, I use commercially canned organic pumpkin puree).
In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Beat lightly with mixer. Gradually add milk and evaporated milk. Mix well.
Pour into pastry lined deep dish pie plate (9"). Bake at 375* for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack, and either serve immediately or refrigerate.
Optional: Serve with whipped cream.
Store in refrigerator.
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