It’s that time of year again. That’s right, we’re nearly halfway through the luxurious mid-October to late-December season where pumpkin pie reigns as the star of seasonal desserts. It was with this festive tart that the pumpkin-spice hysteria all began, and having a delicious, go-to recipe is essential for anyone who partakes in Thanksgiving and Christmas celebrations. With that, I present to you my delectable twist on a family recipe originally taken from the 1944 Purity Flour Cookbook. I promise it will not disappoint.
Ingredients
2 eggs
1/2 c. liquid honey
1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp pumpkin pie spice
1 1/2 c. prepared pumpkin/canned pumpkin puree
3/4 c. hot milk
1 tbsp butter
1 pie crust
Method
- Preheat oven to 450 degrees Fahrenheit.
- Using a hand mixer, beat eggs only until whites and yolks are well blended. Gradually beat in honey and add spices and salt.
- Spoon butter into the hot milk and stir until fully melted.
- Using a spatula, gently stir in the pumpkin and add the milk/butter mixture, continuing to stir until well blended.
- Pour into a pie plate lined with the crust, and place a pie crust shield to prevent edges from burning. If you don’t have one of these, you can do what I did and cut out a donut-shaped piece of parchment paper and place that on top of your pie while it bakes.
- Place in the oven and bake in at 450 degrees for 10 minutes. Then, reduce the temperature to 350 degrees and bake for 20-25 minutes or until filling is firm. ***Do not removing the pie from the oven during the temperature change! You shouldn’t disrupt it at all during this stage or you may end up with cracks down the middle of the filling.
- Cool and serve with whipped cream.
That’s it! This recipe really is easy as… pie. Not only that, but it’s a healthier alternative to the traditional pumpkin pie recipes heavy in refined sugars (most call for a whole can of sweetened condensed milk!). If you try this recipe out, be sure to let me know what you think by leaving a comment below.
If you’re interested in more festive recipes from YAA, I suggest trying Sana’s pumpkin bread, Zoey’s melted snowman cookies, or Lauren’s festive sugar cookies.
