In my opinion, no holiday is complete without pie. My favorite is ground cherry pie which, when growing up, I wasn’t allowed to have because everyone fought over my Aunt Lorraine’s pies. There were battles over that pie.
One year, as an adult, I managed to try it. Boy oh boy! That is some good pie. The problem is that it’s hard to find ground cherries to make the pie. 🙁
So my next favorite is pumpkin pie. For some reason, I only have this during the holidays. It just doesn’t feel right to eat pumpkin pie at any other time of the year.
And it’s really simple to make.
3/4 cups brown sugar
1 cup canned pumpkin
1/2 cup evaporated milk
1 cups regular milk
3 eggs separated
1 tbsp flour
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ginger (optional)
Few drops of vanilla
Mix all of the ingredients except the egg whites.
Beat the egg whites and fold them into the mixture.
Pour into pre-made deep dish pie crust.
Bake at 400 degrees for 15 minutes and then 350 degrees until it’s finished (use the old toothpick trick).