Good morning! Are you loving all the scrumptious-looking pumpkin recipes in blog world? I know I am. Is it just me, or does just looking at these pictures give you all the warm fuzzies of fall?! I saw my first pumpkin at Hobby Lobby back in July. Since then, the isles have been decorated with scarecrows and owls and even more pumpkins. I LOVE it!
Something else I love… Pumpkin Pie. Truth be told, I’m not a pie person. At Thanksgiving, I would always skip over dessert (crazy, I know), but Pie just wasn’t my thing. Until I tried a piece of pumpkin pie, that is (with whipped cream of course). Although I haven’t always been a pie lover, my family loves them and usually makes at least 8 varieties on Thanksgiving. This has been our go-to Pumpkin Pie recipe for several years. It comes from Luby’s, a restaurant that is now out of business that we loved. Check out the instructions below and see how easy it was to make. After you try this, you’ll never want to buy a pumpkin pie from the store again. 😉
A delicious, flaky, homemade crust!!
How to make Pumpkin Pie:
- 4 extra large eggs
- 1 - 29 oz canned pumpkin
- 3 cups evaporated milk
- 1½ cups sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- ½ tsp ground cloves
- 2 - 9 inch pie crusts (unbaked) homemade or store bought
- Lightly beat eggs until well blended. Add pumpkin, milk, sugar, cinnamon, nutmeg, salt, and cloves. Mix until well blended. Pour evenly into pie shells.
- Bake at 350 for 1 hour or until knife inserted in center comes out clean. ENJOY!