By Jennifer M. Wood, MS, RDN |

Fall is in the air, and with the change of colors sometimes the desire for heartier foods comes right along. And for me that means I am hungry hearty soups and pumpkin pie!

Last week, I showed you how to cook a pumpkin and make fresh pumpkin puree. If you missed that, you can find the post here. But whether you have fresh pumpkin puree, some frozen pumpkin, or even a can of pumpkin, I am sure you will enjoy this delicious pumpkin pie from my cookbook called Jenny’s Country Kitchen…recipes for making homemade a little easier!

To make this recipe you will need:

1 premade piecrust, unbaked
¾ cup sugar
½ tsp. salt
1 ½ tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. ground nutmeg
2 large eggs beaten
2 cups fresh pumpkin puree or 1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk

Preheat the oven to 425 °F. Place the dough into a 9-inch pie pan, trimming edges to fit and crimping as desired.

In a large mixing bowl, combine sugar, salt and spices. Beat in the eggs and the pumpkin with an electric mixer. Gradually beat in the evaporated milk. Pour the pumpkin mixture into the prepared pie shell. Bake at 425 °F for 15 minutes, then reduce the oven temperature to 350°F. Continue baking for 40 to 50 minutes more or until the center of the pie is firm and a sharp knife inserted near the center comes out clean. If the crust is getting too brown, cover crust edges with strips of aluminum foil folded together or a pie crust shield.

Enjoy fresh pumpkin pie with a dollop of whipped cream.