Sunday, October 13, 2019

Bon Appetite: Pumpkin Pie

I have to admit, pumpkin pie is one of my favorite pies. When fall arrives, so does the thought of pumpkins. Although the usual color of pumpkins is orange, they come in lots of other colors, such as green, yellow, red, white, blue and tan.

Pumpkins are considered part of the winter squash family and are used as decorations and Halloween jack-o-lanterns. The ever-famous fall pumpkin contests bring people together to witness the giant ones which have been known to exceed a ton in weight.

Pumpkins can be consumed in pies, soups, purees, cakes, and cookies. Even the seeds are roasted and eaten. In some countries, the leaves are consumed. Whether they are boiled, steamed or roasted, the pumpkin is part of our country’s traditional autumn harvest.

Here is my recipe for pumpkin pie.
Pumpkin Pie

¾ cup granulated sugar
1- 2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ tsp salt
2 large eggs (beaten)
1 – 15 ounce can of pumpkin
1 can evaporated milk
1 deep dish pie shell

Mix sugar, cinnamon, pumpkin pie spice, and salt in a large bowl. Stir in pumpkin, and then beaten eggs. Gradually stir in evaporated milk. Pour into the prepared pie shell. Bake in preheated over at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes more until a knife or toothpick inserted in the center comes out clean. Cool and serve with whipped cream or vanilla ice cream.  Calories: 230


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  1. Thanks for the recipe, it looks super. On my side of the pond, we don’t have the traditions associated with pumpkins, though we have slowly copied ‘trick or treat.’ And I do enjoy the Snoopy cartoons, which celebrate these traditions. So sad that Charles Schultz is no longer with us.

    1. I forgot all about Snoopy. Thanks for reminding me.

  2. I love pumpkin pie also. My recipe is similar to yours, but I don't use pumpkin pie spice. I use ginger, cloves, and nutmeg along with the cinnamon. I also like to make pumpkin cookies.