Holiday Cheer from R&B: Jennifer

Thanksgiving Memories

I am thankful this holiday season for the wonderful memories that I have of my mother-in-law Sue Hatch making pies with my children several years back.  One of her favorite pies to make and share with her family was pumpkin pie.  Below is a simple recipe that she used every time she made it. Please enjoy.


Pumpkin pie


3/4 cup of granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz) pure pumpkin

1 can (12 fl. oz) evaporated milk

1 unbaked 9 inch (4 cup volume) deep-dish pie shell

Whipped cream (optional) Instructions


Mix sugar, cinnamon, salt, ginger, and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.


Pour into pie shell


Bake in preheated 425 degree F oven for 15 minutes.  Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until a knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  Top with whipped cream before serving.


Happy Holidays from my family to yours.

Jennifer Hatch CDA