We celebrate Christmas here at McKinney Kitchen, so I would like to wish all of you who are also celebrating, Merry Christmas! Those of you who celebrate other winter holidays, I want to wish you Happy Holidays!
We love pumpkin pie here in the McKinney Kitchen. Its one of the few things all of us enjoy. So, its strange that I only make it during the winter holidays. I serve it cold, so it wouldn’t be weird to have a cold pie during the summer right? I think its the flavor profile that we associate with fall/winter which is probably why I never think to make pumpkin pie in July. Anyway, I make 2-3 pumpkin pies a year, in the months of November and December. It really is an easy pie to make, frozen pie crust (though you could make your own) and mixing a few ingredients together. Dump it in the pie crust and bake. Simple!
I forgot to take a picture before my husband got a hold of it. Simple and classic. I loosely follow the recipe on the can of pumpkin. I do use pumpkin pie spice but less than they recommend and instead of using evaporated milk, I use coffee creamer (flavored). My favorite is using hazelnut, but french vanilla and butter pecan also make great pumpkin pie.
Easy pumpkin pie to add to your holiday table.
- 2 large eggs
- 1 (15 oz) can of pumpkin
- 3/4 c. granulated sugar
- 1/2 t. salt
- 1 1/2 t. pumpkin pie spice
- 1 1/2 c. liquid coffee creamer
- 1 unbaked deep dish pie crust
- Whipped cream (optional)
- Preheat oven to 425 degrees.
- Beat eggs in a large bowl. Stir in pumpkin.
- Add sugar, salt, and pumpkin pie spice, stir well to incorporate.
- Slowly mix in coffee creamer.
- Pour filling into pie shell.
- Bake at 425 degrees for 15 minutes, lower oven temperature to 350 degrees and continue baking for 40-50 minutes. Pie will be done when a knife is inserted near the center and comes out clean.
- Refrigerate and top with whipped cream if desired.
What is your go to holiday dessert?