I will be honest, I am not a pumpkin pie fan. There, I said it. I know that everyone loves pumpkin spice season, including my husband and oldest. I have never been a fan. In all honesty, this pie changed my mind. I actually enjoyed a slice of this pie with our homemade whip cream after Thanksgiving dinner. Even my dad said he liked it, which is a compliment because he says everything is “okay” when it comes to food. What did I do differently? I added vitality oils this year. Yay Young Living!
- 1 – 15oz Organic Canned Pumpkin – Yep, I totally will use it again too. So much easier!
- 1 – 14oz Organic Sweetened Condensed Milk
- 2 Large Eggs – Free Range & Organic Chicken or Duck
- 1 teaspoon of organic ground cinnamon
- 1/2 teaspoon of organic ground ginger
- 1/2 teaspoon of organic ground nutmeg
- 1 drop of cinnamon vitality
- 2 drops of clove vitality
- 1 drop of nutmeg vitality
- 1 (9 inch) organic unbaked pie shell – You can make your own or use store bought.
- Preheat the oven to 425 degrees. I use convention bake.
- Make the crust pretty and place it in the pie dish. I used a glass pyrex. I used a small cookie cutter and a little melted butter with fork etchings to make the leaves stick on the crust edge. Criss cross the fork, brush with butter and stick. Just like in clay. My kids loved this part as we made two pies so there was plenty of dough rolling and playing with the cookie cutters. If you don’t have cookie cutters, just pinch the dough to make it pretty.
- Use the whisk option on the kitchen aid or whisk by hand all the ingredients above.
- Pour into the crust.
- Cover the crust edges with foil so the edges don’t burn. Don’t cover the pumpkin pie middle.
- Bake for 15 minutes.
- Reduce the temperature to 350 degrees and continue baking until a toothpick comes out clean. About another 25-35 minutes.
- Let cool before serving.
- Refrigerate any leftovers, IF there are any leftovers.
Happy Pumpkin Spice Season,