Pumpkin Pie

October means that fall is finally here in Milan - it actually gets below 60 at night and wearing a robe doesn't make me sweat profusely if I stay away from sunny windows. October also means it's time for all things pumpkin!! I have many pumpkin-y goodies that I like to make, but a classic staple is, of course, a pumpkin pie. Here are my favorite two recipes (because they are easy). One of them requires fewer ingredients, but requires an oven temperature change during the cooking process. With the other you don't have to mess with the oven, but you do have a few more ingredients. I quite enjoy both, and usually make a decision based on what type of lazy I'm feeling.

OPTION 1: Simple Ingredients, fancy oven

Ingredients:

1 can of pumpkin puree (15/16 oz, approx 1 3/4 cups of puree). If you have fresh sugar pumpkin puree it really makes a difference.

1 can (14 oz) sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

1 unbaked pie crust (9 inches approx)

Preheat oven to 425 degrees F (218 degrees C)

Whisk all ingredients together (not the pie crust) until smooth

Pour into pie crust

Bake 15 minutes

THEN REDUCE OVEN TEMPERATURE to 350 degrees F (177 degrees C) and continue baking 35/40 minutes until a knife inserted 1 inch from the edge comes out clean. 

Let cool before eating. Delicious with whipped cream. Especially if it's homemade (does anyone other than my husband even have the time or patience to whip cream themselves?)

Leftovers should be covered and refrigerated.

Option 2: Simple oven, more ingredients (more types and more amounts)

2 cups of sugar pumpkin puree (or one 15/16oz can of pumpkin puree)

1/2 cup whipping cream

1/2 cup milk

[can also replace the milk and whipping cream with 1 cup of light cream (total)]

3 eggs

3/4 cup sugar

2 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt

1 unbaked pie crust (9 inches approx)

Preheat oven to 400 degrees F (205 degrees C)

Whisk all ingredients together (not the pie crust) until smooth

Pour into pie crust

Bake 40/45 minutes until a knife inserted 1 inch from the edge comes out clean. 

Let cool before eating. Also delicious with whipped cream, especially homemade

Leftovers should be covered and refrigerated.