Practically Perfect Pumpkin Pie
So has it been a stressful past few weeks? You bet. We’ve been through a lot with the entire election process and the results were kinda sorta really truly shocking. There’s been a lot going on in the country since last week and people are becoming unsure of how rocky our future will actually be. Regardless of how you feel on the issue, there’s one thing for certain. We all need a little distraction.
This election somehow came at an opportune time, in the sense that the entire country is stressed out and needs a national holiday. Well, next week our wish has been granted. Thanksgiving is traditionally a time for families and friends to gather together and reflect on the blessings and good things in life. I can only hope that this Thanksgiving serves as an opportunity for families and friends to put aside their differences and simply enjoy a good meal.
Let your day (or if you’re lucky, days) off be reserved for relaxation and set in a stress-free environment. Nourish your mind and your stomach with positive conversations filled with gratitude and a table full of yummy delicious food – like this pumpkin pie!
Despite the anxiety we may have about the future, we have been blessed with so much in the past. Let’s start rewiring our thoughts and treating ourselves to some much-deserved dessert!
This pie is rich and creamy and will definitely be a dessert-table hit. I used organic pumpkin and it tastes deliciousss! You can decorate your pumpkin pie however you’d like, or simply leave it as the natural masterpiece that emerges from the oven – you decide! For this pie, I topped with pomegranate seeds and cinnamon sugar pumpkin seeds. It adds a little extra flavor and sweetness to the overall flavor.
Guys this is totally a traditional recipe for pumpkin pie. It’s relatively healthy, but admittedly not the healthiest. I’ll be working on an altered “healthified” version for y’all soon! However, just eat it in moderation and remember that you should never feel guilty when treating yourself!
PS. I’m going to start linking to suggested ingredients in my recipe posts! If you purchase your groceries online via Amazon think about purchasing from these links – I am an affiliate and this helps me pay for all of the things that keep this blog up and running. Plus the links take you straight to the page where you can see the suggested ingredient, so basically I’m doing your food shopping for you… 😉 x
Practically Perfect Pumpkin Pie
Prep Time: 15 Minutes Cook Time: 55 Minutes Total Time: 1 Hour 10 Minutes
Let’s Get Started:
1 (15 oz) can organic pumpkin
1 (14 oz) can Sweetened Condensed Milk
2 large eggs
1/2 tsp. ground ginger (or more, if you’re a ginger-lover like me!)
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9-inch) baked pie crust (or make your own!)
Let’s Get Cooking:
- Preheat the oven to 425*.
- Place crust on a pie plate and press down until smooth.
- Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium size bowl until smooth.
- Pour into crust.
- Reduce oven temperature to 350* F and continue baking for about 35-40 minutes.
- If you are garnishing with crust decorations (like the ones I made with my pie) you’ll want to add those to your pie only for the last 5-10 minutes… otherwise they will burn!
- Cool and enjoy!
Let’s Get Creative:
Seeds are what come to mind as the perfect seasonal baking decorations! Whether you have some leftover pumpkin or squash seeds or seeds from a pomegranate, toss them onto your pie in a pretty pattern.
Stay Classy! xx