After the feast is finished and our bellies are stuffed, people somehow always find room for the pumpkin pie. We can’t settle for extremely full on Thanksgiving, we must eat to the point of no return – to the point of falling asleep in our chairs, to the point of taking 5 minutes to chew and swallow a single bite, to the point of unbuttoning our pants in front of the in-laws. After all, we are Americans.
The pie has to be good enough to make people to want to stuff their already full faces. This recipe of my sister’s is definitely worth the food coma.
What you’ll need:
- 1 pumpkin
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 3 eggs
- 1 cup half and half
- 1 frozen pie crust
What to do with it:
- Preheat oven to 400F.
- Cut pumpkin in half.
- Place halves face down on a cookie sheet.
- Bake at 400F for about 1 hour. (You’ll know the pumpkin is done when it feels soft on top)
- Remove seeds and then scoop out 2 cups of pumpkin.
- Place the 2 cups of pumpkin in a blender and blend until smooth.
- In a bowl or in the blender, mix the blended pumpkin with the brown sugar, cinnamon, ginger, nutmeg and salt.
- In a separate bowl, beat 3 eggs with a fork and add the half and half. Then combine this with the pumpkin mixture.
- Pour the mix into a pie crust and bake at 400F for 15 minutes.
- After 15 minutes, turn the heat down to 375F and bake for another 40-45 minutes.