By Elizabeth Casalnova
Columnist
Growing up, my absolute favorite part of Thanksgiving was the dessert. It was a tradition for my sisters, my mom and I to bake pumpkin pies from scratch the night before Thanksgiving.
But in recent years, we’ve opted for a premade crust, and it tastes just as good. This week’s recipe will be the very same one we make in my household, and if you don’t have the tradition of making it with family or friends yet, now’s your chance.
Ingredients:
-1 (15 oz) can pumpkin puree
-1 (14 oz) can of sweetened condensed milk
-2 large eggs
-1 9” pie crust
-1 tsp ground cinnamon
-1/2 tsp nutmeg
-1/2 tsp ginger
-A pinch of salt
Directions:
1.) Preheat oven to 425 degrees.
2.) In a large bowl, whisk pumpkin, condensed milk, eggs and spices until combined. Pour mixture into the pie crust and bake for 15 minutes.
3.) Reduce the heat to 350 and continue baking for about 40 minutes.
4.) To test if the pie is done, stick a toothpick or a thin knife into the center of the pie. If the toothpick comes out clean, the pie is ready.
5.) Let the pie cool.
6.) Serve with whipped cream or vanilla ice cream, and enjoy!
