Recipe: Perfect Pumpkin Pie

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Back to school season always feels like the start of fall to me. Sometimes the weather keeps it pretty summery for a while after all the kids are back at their desks, but either way fall is not far away!

Apple picking, the return of long pants and long-sleeved T-shirts, chilly evenings that require coats, and the coming of the holidays all mark fall. So does fall baking! 

Pumpkin pie is not only a Thanksgiving favorite, but also a classic fall dessert. Make a pie now to perfect your skills and get back in the swing of things before the holidays sneak up on you!

Here's the recipe that I swear by for a perfect pumpkin pie!

Perfect Pumpkin Pie

Serves 8

* 1 unbaked 9" deep-dish pie crust

* 3/4 c. granulated sugar
* 1/2 tsp. salt
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/4 tsp. ground cloves
* 1/4 tsp. nutmeg
* 2 eggs
* 1 (15oz) can of pumpkin puree
* 1 tsp. vanilla extract* 8oz evaporated milk

1) Preheat oven to 425F. Put an empty cookie tray on the bottom rack, to prevent a mess and catch any flow over from the pie if you have too much filling for your crust to handle! You shouldn't, as long as you use a deep dish pie crust.

2) Combine the dry ingredients in a small bowl.

3) Beat eggs lightly in a large bowl. You don't need an electric mixer for this, a whisk is just fine!

4) Stir the pumpkin, vanilla extract, and sugar-spice mixture into the eggs. 

5) Slowly stir in the evaporated milk, stirring as you go.

6) Bake for 15 minutes with a cookie sheet on a lower rack, then reduce the oven temperature to 350F and bake for another 45-55 minutes, until the filling is firm and a toothpick comes out clean when you poke near the center of the pie. Tent with aluminum foil if the crust browns too quickly!

7) Cool on a wire rack for two hours, then either serve immediately or refrigerate. Slice into 8 slices and enjoy!

Enjoy!

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