Pumpkin Pie

For Thanksgiving dessert this year I went with the old classic, Pumpkin Pie.  Though some may not like it or think it cliché for the holiday, I love this once a year taste of fall {and the leftovers it brings for the week afterwards}.  I looked no further than the comfort food queen herself, The Pioneer Woman, and whipped this one up Wednesday night from her Holiday cookbook.  It's a super easy recipe to follow with such good flavors and spices, and it makes excellent leftovers {freeze in individual slices for ease}.  Enjoy!

The Pioneer Woman's Pumpkin Pie

Ingredients

2 cups canned pumpkin puree

14oz can sweetened condensed milk

2 eggs

1 Tblsp vanilla extract

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/2 cup packed brown sugar

1 pie crust {I used Trader Joe's frozen}

Instructions

1. Preheat oven to 425.  Roll out pie crust and place in pie plate.

2. In a large bowl, combine pumpkin, sweetened condensed milk, eggs, vanilla, spices, and brown sugar.  Whisk until perfectly smooth, then pour into pie crust.

3. Cover crust only with pieces of aluminum foil so it doesn't burn.  Bake pie for 15 minutes, then reduce oven temperature to 350 and bake 40-50 minutes more.  Remove foil for last 10-15 minutes to make sure the crust bakes properly.  

4. Remove pie from oven when no longer jiggly, then let cool before serving.

adapted from the pioneer woman holidays

xoxo,

stephanie marie