This recipe makes 2 pies. Important: The Fat Fallacy diet considers pumpkin pie to be an important part of a balanced breakfast.
- 1 large can pumpkin (not pumpkin “mix”)
- Whole milk
- 1 cup sugar
- 3 eggs
- 1 heaping tsp ground cinnamon
- 1 level tsp salt
- ½ tsp ground ginger
- ½ tsp ground cloves
- Pour the can of pumpkin into a very large bowl.
- Fill that can with whole milk, pour it into the bowl, and mix until smooth.
- Add the sugar and eggs. Mix well.
- Take 1 cup of the mixture you just made and add cinnamon, salt, ginger, and cloves.
- Be sure to mix it around to get out any clumps of spices.
- When it’s smooth, add it back to the main bowl.
Preparing the pie:
- Form the pie crust to the bottom of a pie pan, preferably one made of clay.
- Pour the mix into the crust.
- Bake at 425 for 10 minutes.
- Reduce to 350 for 45 minutes to an hour.
- You know it’s done when you get your hot pads and jiggle it a little.
- The center will look like just-firm Jell-O.
- You have to let it cool a bit for it to firm up (about 2 hours).
- If you’re in a hurry, put it in the refrigerator.
- When you can’t stand it any more, here’s what not to do. Do not mar it with a fake whipped cream.
- Because we all know that pumpkin pie screams for whipped cream, I’ll give you the recipe. It’s very easy.