That beautiful yellow and orange and red and golden time of the year.
There are trees like this one to marvel at!
And pretty leaves that look like magic.
It feels orange everywhere you go, and I love it.
Fall is also the time of pumpkin spice everything. Seriously, read this article to see what I mean.
Pumpkin pie though – that’s a classic.
I added pumpkin spice chocolate chips to make it extra pumpkin-y!
Creamy pumpkin filling flavoured with warm spices and baked in a graham crust until golden and slightly wobbly and perfect.
A slice of warm pumpkin pie is probably the food equivalent of fall.
So here’s the fastest and easiest way to make some and get that pumpkin-spicy goodness in your mouth 😀
Recipe adapted from: Libby’s
Prep time: 20 mins
Cook time: 65 mins, plus cooling
1 can/15oz pumpkin puree
170g/3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 can/12 fl oz evaporated milk
140g/5oz pumpkin spice chocolate chips
1 9-inch graham pie crust
whipped cream, to serve (optional)
1. Preheat the oven to 220ºC/425ºF. In a large saucepan over medium heat, heat the pumpkin puree with the sugar, cinnamon, salt, ginger and cloves. Mix well until the sugar melts completely and the spices are incorporated in the puree. Remove from the heat and cool.
2. Crack the eggs into the cooled puree, add the evaporated milk and mix well to combine until you have a smooth filling.
3. Scatter the chocolate chips over the pie crust and then pour in the filling. Bake at 220ºC/425ºF for 15 minutes and then reduce the heat to 180ºC/350ºF and bake for another 50 minutes. Cool for 2 hours before serving with whipped cream.