Happy Thanksgiving from Nicole Fiorella (plus Pumpkin Pie RECIPE)

Happy Thanksgiving! Here is my favorite Pumpkin Pie recipe passed onto me from my grandma to my mother onto me. Now I pass onto you!

Nicole’s Mother’s Pumpkin Pie

1 cup Sugar

1 can (15oz) 100% pure pumpkin

½ tsp salt

1 can (12 fl. Oz.) evaporated milk

1 tsp cinnamon

1 unbaked 9 inch (4 cup volume) deep dish pie shell

½ tsp ginger

½ tsp allspice

½ tsp nutmeg

½ tsp ground cloves

2 eggs

MIX dry ingredients together in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin to eggs and add dry ingredients.  Gradually stir in evaporated milk. POUR into pie shell.  BAKE in preheated 425º F oven for 15 minutes.  Reduce temperature to 350º F and bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  ENJOY!

 

Safe travels!

 

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