Deliciously Sweet and Cream Pumpkin Pie

Well, the hubs thought that I was nutso for baking a pumpkin pie in January, but truth be told:

I.Don’t.Care.

1) It’s my all-time favorite pie.
2) I still have 2 cans of Trader Joe’s Organic Pumpkin (15 oz) in the pantry.
3) It’s my favorite pie.
4) I had the other ingredients.
5) I’m very pregnant and it’s my favorite pie.

None of the recipes that I came across really struck me as perfect (and I didn’t have any evaporated milk or whipping cream), so I decided to just skim over a few trusted sites and kind of make things up on my own.

I am happy to report: It turned out perfectly!

Here’s the very simple recipe. (It took literally 5 minutes to whip up in the KitchenAid mixer.)

 

Deliciously Sweet and Creamy Pumpkin Pie

1 15 oz can of TJ’s Organic Pumpkin
4 eggs
1 tsp vanilla extract
1/3 c. half n half
1 c. soy milk (or coconut or almond)
1 tbsp. honey
1/4 tsp. salt
1 tsp. pumpkin pie spice (I use TJ’s)
1/2 tsp. cinnamon
1 tsp. corn starch
1/2 c. brown sugar

Mix well. Pour into prepared pie crust. (I had a pre-made one on-hand and thawed out.)

Bake at 375 for 65 minutes. I covered the crust edge with a pie shield for the final 15 minutes.

Check for doneness by inserting a kitchen butterknife into the center. (It will still wobble, but if it comes out clean, it’s done.)

Chill in refrigerator overnight, and devour way too much with your kids during breakfast.  😉

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