I love pumpkin pie. I could eat a whole pie myself. I swear! It's the total truth. I have done it many a times over the years. There is nothing like a slice of cold pumpkin pie drenched in Cool Whip, eaten for days after Thanksgiving is over.
Anyway, several years ago, I ran across a pumpkin pie recipe that rocks this world. I found it in Country America magazine, dated October 1991, so you know this recipe is OLD. You should see the page. It has splatters of pumpkin and who knows what else on it and it's all faded because every year, I faithfully drag my little recipe out to dutifully make my pies for Thanksgiving Day.
So, without further ado, here it is to share with you:
Lisa's Famous Pumpkin Pie
1-29 ounce can pumpkin
1 cup packed brown sugar
1/3 cup honey
1 tbsp cornstarch
1 tbsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground ginger
dash of ground cloves
3 large eggs
1 to 2 12-oz cans evaporated milk-you may extra for the right consistency
1 tbsp melted margarine
1/2 tsp vanilla
Combine pumpkin, brown sugar, honey, cornstarch, cinnamon, salt, nutmeg, ginger and cloves in a mixing bowl. Add eggs. Beat lightly with a rotary beater or a fork.
Stir in evaporated milk and margarine; mix well. Pour into two unbaked 9" pie shells.
Cover edges with foil. Bake at 375 degrees oven for 25 minutes. Remove the foil. Bake about 25 minutes more. Cool. Cover and chill to store. Makes 2 pies.
Notes: I like to use Farmer's Market Organic pumpkin, but you can use whatever brand you like best. I also use all organic ingredients if possible. Also, you can either make your pie crusts, buy the Pillsbury roll out dough, or buy the frozen pre-made shells in the freezer section. I have made them all three that way. Enjoy!