The holiday season tends to be pretty stressful at times, and in focusing on the feelings and opinions of others, many forget to treat themselves. This recipe is a quintessential solution to both of those issues. A simple yet deliciously moist pie perfect for holidays, guests, or just as a special treat for yourself. This month we strutted through the halls, asking students and staff alike what they thought of the fabled pie. The reviews were phenomenal, to say the least. In a survey of 30 BHS students and some staff, this pie received a dazzling score of 9.12 out of ten, on average. And these rave reviews were without the addition of near-necessary whipped cream. Students were especially impressed with the spices; the ginger adds a warm touch that many recipes miss, and the blend leaves those with the privilege of trying the pie with a “tasty, crimson spice.” The only concerns were with the crust, which I’ll be the first to admit, I didn’t defrost. Always remember to move your crust from the freezer to the fridge twenty four hours prior to baking, but if in a pinch, an undefrosted crust will not ruin your pie, especially if its as good as this one. As Ava Giaracco 24’ put, “overall, this pie has hella potential.”
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9 inch) unbaked pie crust
– Preheat the oven to 425 degrees
– Whisk pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in medium bowl until smooth
– Pour into crust
– Bake for 15 minutes at 425. Then turn oven down to 350 and bake another 35 to 40 minutes (until a knife inserted 1 inch from edge comes out clean)
