It's funny that my experience is similar. I am married to a pie connoisseur. No joke, the man LOVES pie, except pumpkin of course. He's just never cared for it. At Thanksgiving, he'll take a tiny sliver sometimes just so the poor pie won't feel too bad, but it's never even close to his favorite. Lots of times he never even finishes his slice. This year, I made this recipe on the last day of November because Jason talked me out of making any pumpkin pie on Thanksgiving Day. I still can't believe I let him convince me not to make it. Several days later, I was still sad I hadn't made pumpkin pie, so I made Heather's "damn good" recipe. Jason took one bite, and said, "Tiff, that's damn good pie!" I had to laugh, but I knew the recipe was a keeper when he asked for leftovers the next day! That's NEVER happened. As a pumpin pie lover myself, trust me, this recipe is one of the best, and it's so very easy too. I should have shared it before the holidays, but I have a rule that I won't post any recipe unless I have made it myself, and Nov. 30 was my first time making this recipe:
Ingredients:
1 can (15 oz.) pumpkin puree
2 eggs
1 can evaporated milk
1 Tbs. butter, melted
1 tsp. Vanilla
4 oz. cream cheese, softened
1 Tbs. Flour
1 cup sugar
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. nutmeg
Directions:
Combine all ingredients into a blender and blend until smooth and creamy. Pour into one 9" pie crust (unbaked) and bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake until pie is golden and firm in the center (about 45 minutes). Cool completely before cutting. Serve with whipped cream. Makes one "damn good" pie!
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