I always imagined that making pumpkin pie would be a huge ordeal – it’s such a classic, time-tested American tradition. But then again, this is America we’re talking about. If you’ve never made pumpkin pie before, you’ll be as pleased as I was to find that it’s possibly the simplest dessert in existence. You basically mix all the ingredients together and dump them onto a pie crust. Very archaic.

But the results are magical.

P.S. This recipe does not include how to make the pie crust, which is a whole different animal. I’ll get to that later. For now, you can just use store-bought pie dough. It’ll work fine.

Classic Pumpkin Pie

(from Food Wishes)

Ingredients: (yields filling for one 9-inch pie)

1 can (15 ounce) pumpkin puree

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine salt

9-inch unbaked pie crust

Directions:

Whisk together pumpkin puree, egg and egg yolk.

Pour in sweetened condensed milk, and whisk together.

Add spices and salt, and whisk together. (It…basically looks the same).

Are these separate steps even necessary? I don’t know! You probably could just mix them all in together, but I’m not about that life. Try it, if you feel daring.

Place the pie dough in a 9-inch pie dish (crimping optional).

Pour the filling into the pie pan. Bake at 425 degrees Fahrenheit for 15 minutes, and then lower the temperature to 350 degrees and bake for 30 to 35 minutes. Remember not to overcook – the pie is done when a knife inserted about an inch from the edge comes out clean  (the center will cook as it cools).

Add some whipped cream for garnish, and bam! Thanksgiving perfection.

~Hafsa Razi