This September Sunday morning is cool, crisp and autumn-like with trees starting to show color and fall decorations beginning to appear on front doors.  It’s a perfect day for pumpkin pie.  My recipe is pretty much standard except for a few variations in spices.  I heard Garrison Keillor quote one of his radio characters, saying,  “The best pumpkin pie you ever tasted isn’t that much better than the worst,” but I don’t agree.  Homemade pumpkin pies are really good and a super-easy pie to make.  I prefer to make my pie crust but certainly frozen ones are available.


2 eggs

15 oz. can of pumpkin (not pumpkin filling)

½ cup plus 2 Tblsp brown sugar

½ cup plus 2 Tblsp granulated sugar

½ tsp salt

1-1/2 tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

12 oz. of evaporated milk

One 9″ unbaked pie shell (any smaller and the pie will overflow)

In a large mixing bowl, whisk the eggs until lightly beaten.  Add the remaining ingredients and whisk together until smooth.  Pour into the unbaked pie shell.  (It works better to have the pie plate on a larger flat pan or cookie sheet to catch spills.)  Place pie in preheated 375 degree oven and bake for approximately 45 minutes.  The pie is done when a knife inserted into the center comes out clean.

Yield:  One very good 9″ pie