The pie turned out a success. As I was making it, I noticed that it was quickly depleting my spices, and with Thanksgiving not quite in view so no amazing sales on spices yet, I didn’t measure the spices exact to the recipe. It still turned out spicy, but not too spicy. Just as I finished the pie, the weekend became cool and autumn-like. It was great timing, or my pie-making skills called down cool weather. No rain where we lived, but it was nice to see dark clouds above. Tonight we had chili with cornbread, which was still fitting to the beginning of autumn. I only hope that as we travel to Monterey this weekend that it will warm up some. I don’t want to freeze in Monterey. I want to be able to walk around and enjoy the beautiful ocean.
On to the recipe, though no pictures as some of the filling spilled, so the pies did not look very pretty. I am no Martha Stewart — all I care about it how it tastes.
Spicy Pumpkin Pie
Rachel Fox’s adaption
1 9 inch unbaked pie crust
2 eggs lightly beaten
1 fluid 12 ounce can evaporated milk
1 15 ounce can pumpkin puree
3/4 cup sugar
2 tablespoons flour
1 teaspoon salt
3/4 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1. Preheat oven to 450 degrees Fahrenheit
2. In a medium bowl mix the eggs, evaporated milk, and pumpkin.
3. In another bowl mix together the rest of the ingredients. Slowly stir into the pumpkin mixture trying to avoid lumps.
4. Pour pumpkin mixture into prepare 9 inch unbaked pie crust.
5. Bake at 450 degrees for 15 minutes, then turn down heat to 350 degrees and bake for another 30 – 40 minutes. Pie is down when the knife inserted into the center of the pie comes out clean.
6. Let pie cool. Can serve warm, but too warm.
Adapted from “Mom’s Pumpkin Pie” from Allrecipes.com