Happy Thanksgiving All

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.

 

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