Perfect pumpkin pie would be the regular kind made with lots of sugar and nestled in a flaky crust. In my world, pumpkin pie is crustless and made with Stevia. I made two pies this morning for my family’s Thanksgiving celebration, and this evening was the big taste test. They actually turned out okay! I was pleasantly surprised with the experiment, so here’s the recipe:
Nearly Perfect Pumpkin Pie
1 regular can pumpkin
1/2 tsp. salt
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ground ginger
1 can evaporated milk (without sugar)
1-1/2 tsp. clear liquid Stevia
Mix pumpkin and spices together in a mixing bowl. Add the rest of the ingredients and whisk until smooth. Pour into a glass pie pan. Bake at 350 degrees for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Top with my sweetened whipped cream (see dessert category).
If you don’t need to go sugarless or don’t want to use Stevia, use 1/3 cup raw honey as your sweetener. Of course you can always use a crust as well. With a crust, bake the pie for 15 minutes at 425 degrees, then 40 minutes at 350 degrees.