This Thanksgiving we are happy to say that we have many things to be thankful for, and we couldn’t do any of it without our wonderful clients and colleagues. So, from us to you: a hearty thanks and our favorite pumpkin pie recipe at the bottom of this post.
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Stay safe and have a happy holiday!
Pumpkin Pie Recipe
I am not someone who enjoys spending time in the kitchen at all, but once or twice a year I make this pie. It is easy, and a crowd favorite.
- 1/4th cup granulated sugar
- 1/4th to 1/2 cup brown sugar (depending on how sweet you like it)
- 1.5 teaspoons ground cinnamon (adjust as needed to your taste).
- 1/2 teaspoon salt
- 1/2-1 teaspoon (to taste) ground ginger.
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) 100% pumpkin-You can use fresh pumpkins, but I am a firm believer that canned pumpkin tastes better in pumpkin pie. So save yourself the extra work.
- 1 can (12 fluid ounces) evaporated milk or your preferred milk or milk substitute (I typically use more like 1/2-3/4ths of a can, just to have a more flavorful pie and as little wasted filling as possible).
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (frozen is fine by me, but you do you).
Preheat oven to 425º and then mix all dry ingredients well. Beat eggs in a large bowl, stir in pumpkin and dry ingredients then add evaporated milk until you have just enough of the mixture to fill your pie shell. You may put in the whole can of evaporated milk, but then you will have a bunch of extra filling.
Bake at 425º for 15 minutes then lower to 350º and bake for for 40-60 minutes depending on your oven. Check it by inserting a knife or toothpick in the center, when it comes out clean its done!