Deep Dish Pumpkin Pie–for pumpkin lovers.
My Hunni loves pumpkin pie. It is the only “yellow vegetable” that he eats, so he tries to make up for all the summer squash he didn’t consume all summer by eating slice after slice of pumpkin pie in the fall.
Now I used to make regular pumpkin pie, but on The Hunni’s second piece he never ate the crust, just the pie filling. He said, “Can’t you make a pie with more pumpkin in it?” So I created the Deep Dish Pumpkin Pie.
Everything is just the same as a regular pumpkin pie, except that I make it in a spring-form pan. I always use Libby’s pumpkin. We have tried others and they just don’t taste as “deep”. I also use the recipe right off the can, except that I add a pinch more spices–like a half more. For a Deep Dish Pumpkin Pie, you need two 15 oz. cans of pumpkin or one of those extra-large cans.
Of course real whipped cream is a must.
Enjoy your Thanksgiving–no matter how you celebrate it.
P.S. If you want to read a couple of my past Thanksgivings here are some posts I wrote last year.