May 31st, 2020

First you find the best pie pumpkin and grow it from seed……………..No? Okay, here’s the easy way.


9 inch pie crust unbaked. (Pie Crust Recipe)

2 cups pumpkin puree (or one can of pumpkin)

1 can evaporated milk (12 oz)

3/4 cup sugar

2 eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 teaspoon lemon zest

1 teaspoon hazelnut extract

Sounded familiar till the last two things didn’t it? Trust me it’s better.


Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin, sugar, and pumpkin spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve with ice cream or whip cream and enjoy!