Pumpkin pie condensed milk recipe

Call me massively boring, but pumpkin is my favorite of the Thanksgiving pies. Of course I love my share of blueberry, apple, banana, and coconut (I could go on. I adore pie.), but I always reserve a spot on my plate for a slice of pumpkin.

Maybe I love it so much for the simple reason that it is so iconic. Or perhaps because it isn't overly sweet like some pies (I'm thinking of YOU, pecan pie). Or its smooth texture and spicy flavors. It's just so satisfying.

This recipe (from Ree's new cookbook) took me by surprise. I wasn't expecting it to be as good as it was. But the flavors and texture were spot on.

I've said it before, and I'll say it again: PIE CRUST HATES ME. Yes, this one happened to turn out quite well in the end. but not before leaving some of its butter on the bottom of my oven to smoke up the house. Ah well, I'll perfect my crust making skills someday.

What's your favorite Thanksgiving pie?

Perfect Pumpkin Pie

Ingredients:

• 1 unbaked pie crust
• 2 cups pumpkin puree, fresh or canned
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch of ground nutmeg
• pinch of salt
• 1/2 cup evaporated cane juice or sweetener of choice

Directions:

1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling. Preheat your oven to 425 degrees F (220 C).

2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.

3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a crust shield.