Happy Thanksgiving to all!
Here is a recipe to celebrate Thanksgiving...a Pumpkin Pie! I have never been a big fan on pumpkin pies or at least I have not liked the store bought ones that I have had in the past.
This pie has no eggs in it but the texture and consistency was perfect and taste wise this was the best pumpkin pie that I have had:)
The nut topping added extra flavor and crunch to the pie and I really loved that. But that is optional and can be left out if anyone is allergic to nuts or do not like the taste.
I have a lot to be thankful for ..family, friends, good health, my blog, good food and more....
Here is the recipe.
1 store bought frozen pie shell
1 can pumpkin puree
1 can condensed milk
1/4 cup cream cheese or sour cream
2 tablespoons cornstarch
1 teaspoon pumpkin pie spice (a mix of cloves, nutmeg and cinnamon)
1 tablespoon candied ginger finely chopped
For the topping
1 cup walnuts or pecans
1/4 cup brown sugar
1 tablespoon butter
Preheat oven to 450 degrees Fahrenheit.
Pour the condensed milk and cream cheese and corn starch in a bowl and mix till cheese is well blended.
Add the pumpkin puree and mix till it has a smooth consistency and there are no lumps in it. Add the powdered spices and candied ginger and mix well.
Pour the mix in the pie shell. Put it in the preheated oven and bake for 10 minutes at 450 degrees then reduce the temperature to 350 degrees and bake till the crust is browned and the pie is set (about 45 minutes to an hour. Baking times may vary depending on the size of the oven so check to see when it is set by inserting a toothpick in it.
If you are not adding the toppings then the pie is ready to eat once it cools. It can be served with fresh whipped cream on top.
For the topping mix the walnuts or pecans, sugar and butter.
Take out the pie from the oven when the pie is set and is almost ready (the last 10 minutes ) top it with the nuts and put it back in the oven for 10 minutes.