In honor of the day, I’ll share my grandmother’s pumpkin pie recipe. It’s a baked custard kind of thing, rich rather than super sweet. It’s easy to make, too.
1 pie crust – whatever you do with that. (I used an almond meal version of the graham cracker crust this year)
2 eggs, slightly beaten
1 1/2 cup pumpkin (this year, we’re using smoked and pureed butternut squash)
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon (switching out for allspice and extra cloves this year per request)
1/2 tsp ginger
1/4 tsp cloves
1 2/3 c half & half (or cream)
Blend all above thoroughly together. Pour into pastry shell.
Bake @ 425 for 15 minutes, then reduce to 350 and continue for another 45 minutes, or until knife inserted in center comes out clean.