pumpkin pie time y’all!

pumpkin pie

It’s time again for an annual American icon of the season, the humble, yet scrumptious pumpkin pie – no doubt the pilgrims ate bucket loads of this delicacy and washed it down with lashings of cider & ale, and here we are!

Like so many Americans all over the country I base my pie filling recipe on the “Libby’s famous Pumpkin Pie” recipe printed on the back of the pumpkin can.  I know the recipe works and tastes great but I was taken back at the amount of white sugar so I have substituted some of the sugar for natural local honey and added a little orange zest for flavor.  My pie cuts beautifully and in true Pilgrim style I am wondering how it will wash down with a pint of Guinness tomorrow?

(Pumpkin pie filling)

1 15 oz can of pumpkin

1 cup evaporated milk

2 large eggs

1/4 cup organic brown sugar

1/4 cup natural honey

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

zest of one orange

How to make it:

Preheat your oven to 375 degrees.  Mix all ingredients together and pour in to prepared pie shell.  Bake for 50 minutes or until knife inserted near center comes out clean.  Cool pie on wire rack before slicing.

Wishing you a blessed Thanksgiving!

Judith the Irish foodie