Oh, I will say that I am not completely unwilling to change traditions or add new ones--my husband introduced me to his family's tradition of always having pumpkin pie for breakfast on the day after Thanksgiving, with a separate pie always made for that purpose. I think this is THE BEST IDEA EVER and adopted it immediately.
One single pie-crust of your choice (some day I'll perfect the whole wheat version of the Never Fail Pie Crust I grew up with)
1 15 or 16 oz can of puréed pumpkin or squash, or the equivalent that you've roasted yourself
3/4 c granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 12 fl oz can of evaporated milk (absolutely not condensed milk)
- Prepare your pie crust and put in a deep dish pie pan--I use a Pyrex one and set it on a baking sheet just to make it easier to get into the oven without spilling.
- Preheat the oven to 425 degrees F. I do not use convection for this pie because that makes the top a bit leathery
- Mix all the pie filling ingredients in a large bowl. Because I started making this pie as an 8 or 9 year old, I tend to be a bit ritualistic about adding one ingredient at a time and mixing it in well--ah memories!
- If using, make sure pie pan is on the baking tray, then pour pie filling into prepared (but still uncooked) crust
- Place in the oven and bake at 425 for 15 minutes, then lower the heat to 350 degrees F and back for an additional 40-50 minutes or until the filling is set and a knife is mostly clean. I also use one of those silicone pie shields to protect the crust edges from getting too brown
- Remove from ovens and let cool completely. I personally feel that pumpkin pie is much better cold, so I usually make a day ahead and keep it in the fridge. Serve with lightly sweetened vanilla whipped cream