Harvest Pumpkin Pie 


Let the Thanksgiving baking begin!
While I’ve never been a huge fan of pumpkin pie, my friends and family are so several years ago, I set out to create a pumpkin pie that would combine all of their favorite fall flavors. The end result was a pie that won awards at the National Pie Championships in Orlando and was published in one of Linda Hoskins’ pie cookbooks.

1-15 oz can pumpkin

1 can sweetened condensed milk

1 c. Apple butter

4 eggs

1 tsp. cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp vanilla extract

1/2 tsp salt

1 deep dish graham cracker pie crust

Whisk together all filling ingredients. Pour into the graham cracker crust. Bake at 425 degrees for 10  minutes. Reduce heat to 350 degrees and bake an additional 15-20 minutes or until center is set.

In a small bowl, combine 1/2 c. chopped pecans and 1/4 c. brown sugar. Sprinkle around pie edges. Either place under the broiler for a minute or melt with a portable brulee torch.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s