Ah, pumpkin pie. The quintessential holiday dessert, and arguably my all-time favorite. For me, November without pumpkin pie is a crime. Which is why, even in Ecuador, which doesn’t celebrate Thanksgiving or welcome fall with overflowing squash displays, I marched determinedly all over the city to track down pumpkin, powdered ginger, a full-sized oven, and a pie pan (alas, the final item forever eluded me, and a cake pan provided a poor substitute.) All the fuss was worth it for that first bite!
My family always uses the classic Libby’s recipe, though we often roast and mash butternut squash in place of the pumpkin. You can use your favorite pie crust, or give this whole-wheat olive oil crust a try! Or eschew the crust altogether, and bake in ramekins or jelly jars instead!
Unbaked pie crust
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 3/4 cup mashed pumpkin or butternut squash
1 1/2 cups evaporated milk
Preheat oven to 425ºF and put the crust in a pie pan. Mix the sugar, salt, and spices together in a small bowl. Beat the eggs in a large bowl, then add the pumpkin and sugar mixture and gradually stir in the milk. Pour the mixture into the pie pan and bake for 15 minutes. Reduce the temperature to 350ºF and bake 40-50 more minutes, until a knife comes out of the center clean. Let cool a little before serving.