Merry Christmas, stalkers! I hope you're all having a wonderful day celebrating with the ones you love, but in the midst of opening presents and sitting down to a groaning table, I hope you've saved some love for another little holiday happening today: National Pumpkin Pie Day!
I know, right? I would've thought this would take place in November, but pumpkin pie is a staple at many Christmas dinners too. So far as I can tell, this holiday is an American invention, but if you love pumpkin pie, it doesn't matter where you live – you can still celebrate! It makes sense, since pumpkin is seasonal, nutritious, delicious, and filling. If you haven't already whipped up your own pumpkin specialty, here's a fab recipe:
1 1/2 cups Cooked, strained pumpkin (or canned)
2/3 cup Sugar
1/4 cup Brown Sugar
1 1/2 cups Evaporated Skim Milk
3/4 teaspoon Cinnamon
1/8 teaspoon Ground cloves
1/4 teaspoon Ginger
1 teaspoon Grated Orange Peel
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1 Unbaked Pie Shell
Preheat your oven at 425 degrees F. Grab a bowl and mix the pumpkin, the white and brown sugar, and the spices. Add in the eggs and the evaporated milk, then thoroughly mix everything together. Pour the filling into your pie shell and bake for 15 minutes. At that point, reduce the heat down to 350 degrees, then continue baking for 45 minutes. Protip: if your crust gets a little too brown, cover the edges loosely with some foil.
There are endless variations of pumpkin pie, though. My grandma makes Impossible Pumpkin Pie, which doesn't have a crust. Who among your family and friends makes the best pumpkin pie?
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