Wander & Wonder

Yield: 1 pie

Total time: 1 hour

I N G R E D I E N T S

• Pie dough (I used Ricardo’s Basic Shortcrust Pastry recipe)
• 2 cups homemade pumpkin puree
  • Scoop up the insides of a medium-sized pumpkin and place on a baking sheet
  • Roast in the oven at 350°F for ~30 minutes (should be light golden brown and soft)
  • Blend in the blender until smooth and free of clumps
• 3/4 cup white granulated sugar
• 2 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• Spices:
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

R E C I P E

1. Preheat the oven to 425°F
2. Roll out the dough until flat and even. Line the base of the pie dish with the rolled out dough, cutting off the excess and pressing the sides around the border
3. Combine sugar and spices in a small bowl
4. In the bowl of your standing mixer, beat the eggs until creamy. Add the sugar/spice mix to the eggs and mix
5. Stir in pumpkin puree. Gradually mix in the milk
6. Bake for 15 minutes. Reduce the heat to 350°F and bake for 40-50 minutes (toothpick should come out clean)

T I P S

• If you do not have time to make the pumpkin puree or dough yourself, no worries! There are many store-bought options for both.
• For the spices, you can also buy “pumpkin spice mix” if you do not have each individual spice.

Pumpkin desserts give off such a cozy, fall vibe. I really love pumpkin pie, but the store-bought pies are full of unhealthy ingredients and chemicals. This recipe is really simple to follow and tastes absolutely delicious. I promise that you will impress your friends, family, and yourself with this dessert!