Pumpkin Pie

Ok, so apparently there is this disconnect in American culture between the sweet potato pie people, and the pumpkin pie people.

I seriously thought they were the exact same thing until very recently.

Anyway, so back to these "sweet potato pie" people and "pumpkin pie" people. My mom has always made sweet potato pie at Thanksgiving and Christmas. So... I guess that makes us sweet potato pie people. BUT, she grew up eating pumpkin pie..

I have discovered that sweet potato pie is often associated with traditions in African-American families, while pumpkin pie is associated with traditions in other American families.

I like baking new things, so I decided to bake a pumpkin pie this Christmas. It tastes slightly different than a sweet potato pie, but I'm seriously convinced that the taste is indistinguishable to many people.

Baking a pumpkin pie could not be easier with all of the right ingredients!

If you are making the crust yourself, partially pre-bake the crust.  If you are using a store-bought crust, don't worry about pre-baking the crust.

Recipe-Pumpkin Pie

1 15-ounce can of pumpkin puree
1 14-ounce can of sweetened, condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9-inch pie crust

1. Preheat the oven to 425 F. Whisk all of the ingredients in a bowl. Pour into the pie crust.  Bake 15 minutes.
2. Reduce the oven temperature to 350 F, and continue baking for 35-40 minutes (when given a shake, the center should jiggle slightly. A knife inserted one inch from the crust should come out clean). Let cool. Serve with whipped cream.  Store the leftovers covered in the refrigerator.