A super delicious Pumpkin Pie for Thanksgiving and dessert to grace your Thanksgiving table.
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter.
- 1 Cup Pumpkin (cooked & pureed)
- 1½ cup Evaporated Milk / coconut milk
- 3 Eggs (beaten)
- ½ Cup Sugar /Sugar Alternative
- 1 tsp. Cinnamon Powder
- 1 tsp. Ground Nutmeg
- 1 tsp. Ground Ginger
- 2 tsp. All Spice
- Store-bought pie crust
- Place the pastry in a pie dish.
- Bake blind for 10 minutes at 180C / 350F.
- Allow it to cool.
- Whisk all the ingredients for the filling together.
- Pour into the cooled pie shell and bake at 180C / 350F for an hour.
- Allow it to cool, sprinkle with cinnamon (optional) and serve with whipped cream and enjoy!!
Bakers note: I replaced the evaporated milk with coconut milk to cut down on the
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 242Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 67mgSodium 137mgCarbohydrates 25gFiber 1gSugar 15gProtein 6g
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Why is pumpkin pie used for Thanksgiving?
Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers and taught them the many uses for pumpkins. This led to serving pumpkin pie at the first Thanksgiving in America about 50 years later.
How early can you bake pies for Thanksgiving?
It’s best to bake your pies two to three days before Thanksgiving, but at least one day prior to being served to develop flavors and set fruit-pie juices (at room temperature) or custards (in the refrigerator).
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