You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!
Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.
Login
If you don't have an account yet, visit the registration page to sign up.
I make my pumpkin pies without using the spices that are normally associated with pumpkin pie. The flavor is different and has become a favorite of all who taste my pies.
Plain pumpkin pie
2 cups pumpkin puree
1 cup sugar
2 large eggs
1 cup milk.
Combine and pour into 9 inch pie pan. Sprinkle top with cinnamon.
Bake at 375 until pie is set. Usually about 75 minutes.
I've never met a custard I didn't like. One time when I made pumpkin dinner rolls, they came out OK, having a lovely pastel orange pumpkin color and good texture. However, I had intended to add some pumpkin spice blend, but forgot. Nobody could tell they were "pumpkin" flavored. I think people (like my mom) associate the blend of cinnamon, cloves, ginger and/or nutmeg as the "flavor" of pumpkin.
Thank you for sharing your recipe :)
Best wishes for a Healthy and Happy Thanksgiving!
~Diana
