One of the desserts we shared on Thanksgiving goes in my Keepers file because it is traditional and elegant, yet so simple. I made my favorite pumpkin pie filling and poured it into purchased graham cracker crust tins, then topped with a generous dollop of whipped cream. Delicious plain but try adding a splash of vanilla or Amaretto to the cream when it is whipped!
Pumpkin Pie Filling
3 Tablespoons unsalted butter, melted and cooled
3 large eggs
1/3 cup sugar
1 14 ounce can sweetened condensed milk
1 15 ounce can pumpkin puree
1 Tablespoon flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 teaspoon cloves
1/4 teaspoon salt
Preheat oven to 325 degrees. Using bowl of electric mixer, combine eggs, sugar, condensed milk, and pumpkin puree. Mix on medium speed until well blended. Add butter and mix again. In a separate bowl, combine flour, ginger, spices, and salt. Add to pumpkin mixture and mix until combined.
Pour filling into unbaked pie crust or tart shells and bake for 45 minutes or until the pie is set. Cool before serving with sweetened whipped cream, flavored if you wish.