Let’s face it. It wouldn’t be Thanksgiving without pumpkin pie.
Ruth Reichl, in My Kitchen Year, admits that her pumpkin pie recipe comes from the back of the can. She doesn’t specify which can. But I’ll specify my choice.
In my opinion, it doesn’t get any better than the recipe on the back of the One Pie can of pumpkin. Other people must feel the same way because one year all I could find in the store was Libby’s canned pumpkin. An excellent product, but their recipe lacks the critical molasses. On a whim, I looked online to see if I could find the One Pie recipe, and there it was!
If you want the exact recipe, buy a can of One Pie Pumpkin. If you can’t find it, use another brand of pumpkin and look for the One Pie recipe online. The following is my somewhat adapted version.
1 can pumpkin
1 cup sugar
1 TBS cornstarch
2 tsp. pumpkin pie seasoning
1/2 tsp. salt
2 eggs, beaten
1 1/2 TBS butter, melted
1 12 oz. can evaporated milk
1/8 cup molasses
1. Whisk the sugar, cornstarch, salt, pumpkin pie spice together to combine.
2. Add a can of pumpkin to the dry ingredients and mix well.
3. Add the beaten eggs, melted butter, evaporated milk, and molasses. Mix well.
4. Pour into a pastry lined 9 inch pie pan.
5. Bake in a pre-heated 425 oven for 15 minutes. Reduce temperature to 350 and continue to bake for another 50 minutes.