The other day I ran into my friend Jill on the way to class and she shared a picture with me of an amazing pumpkin pie she made, proclaiming that the picture was “totally blog worthy.” I agreed, to say the least, so I asked her to send me the picture and recipe so I could have my first guest post on the blog! I’m especially glad she showed me this because I’m not much of a pumpkin-food fanatic when fall hits (hahaha fall. In Florida. Still waiting for it to really get here.) so at least I will have this recipe to share with everyone 🙂 However, seeing this may inspire me to make some pumpkin muffins? We shall see! Either way, Jill said this was pretty easy and I think her picture collage speaks for itself!
Jill’s Pumpkin Pie
15 oz. can organic canned pumpkin (not the canned pie filler)
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
A dash of salt
1 14 oz. can sweetened condensed milk
2 eggs slightly beaten
Mix the pumpkin and spices together. Add the milk and eggs and mix until evenly blended. Pour into pie shell in a 9″ ceramic pie dish (Jill suggests buying the rolls of dough instead of the “yucky” pre-baked pie shells, or making your own shell). Bake the pie at 425 degrees for 15 minutes. Reduce the heat to 350 and bake an additional 35-40 minute or until the knife comes out clean. Let it cool and then chill overnight or for a couple hours.
Whipped Cream (because buying it is for noobs)
1 cup heavy whipping cream
1 tsp confectioners sugar
1 tsp vanilla extract
Whip the cream with a whisk until it starts to get firm (if you pull the whisk up, peaks will begin to form but then fall). Add the sugar and vanilla and continue to whip until stiff peaks form. Be careful not to over-whip because it will get too thick and will become a butter consistency, which would be yucky. Serve on pumpkin pie!