Who says pumpkin pie is only good at Thanksgiving time? I say bring on the pumpkin. Actually, I made this pumpkin pie because I was cleaning out my pantry and found two of the main ingredients I need to make this pumpkin pie and said "why not?". I put it together in 10 minutes and set it to bake. How lovely on this hot summery day to smell the fragrance of cinnamon and spices wafting out of the kitchen. Now that's something to be thankful for...
To make two 9inch pumpkin pies you will need:
2 frozen pie crusts (2 usually come in a package)
1 large (29oz) can of 100% pumpkin puree
2 cans (12oz) of Evaporated Milk
1 brick of cream cheese (at room temperature)
1 1/2 cups of sugar or splenda
2 tsp of 100% pure vanilla extract
2 tsp of ground cinnamon
1/2 tsp of nutmeg
1 tsp of ground ginger
1 tsp of salt
4 large eggs
First mix the cream cheese, vanilla extract and the sugar until it is creamy. Then add the eggs and mix well. Finally add the can of pumpkin puree, evaporated milk and spices. Mix well until everything is smooth.
Pour the pie filling into the frozen pie crust (I had them sitting out to thaw while I got the filling together). I also recommend placing the pies on a cookie sheet so you have something to catch any spills while the pies are baking. Bake at 425 degrees for the first 15 minutes. Then lower the oven to 350 degrees and bake for another 45-55 minutes or until a knife comes out clean from center of pie. Cool or chill and serve with whip cream. Makes two pies that serve 6-8 people each. Enjoy.