Last Saturday, as everyone was bracing themselves for a blizzard, I went into major productivity mode in my kitchen. One of my projects was pumpkin pie. The motivation? I wanted pie for breakfast. If you’ve been reading for a while, you already know how I feel about pie. There are breakfasts that are great— pancakes (with beaten egg whites folded in), challah strata, oatmeal— but pie feels decadent. As I’ve mentioned before, I use red kuri squash for baking pumpkin anything/everything. Pie is no exception. Upon discovering I was out, I called my mother to see if she had a can of sweetened condensed milk I could have. She said yes, so while I was picking that up from her house I also got a small pie dish so I could bake one for her, too. 

Here is my mother’s pumpkin pie filling recipe. It’s amazing. 

Liquify the following in a blender, doing it in two batches if need be: 

2 large eggs

2 c. cooked + mashed pumpkin

3/4 c. brown sugar

1 1/2 t. cinnamon

1/2 t. ginger

1/4 t. cloves

1/4 t. nutmeg

1 (14 oz) can sweetened condensed milk

(This being me I obviously added extra cinnamon and ginger. And because I was filling one 9” pie plate plus another smaller one, I also used more squash and an extra egg. At other times I’ve baked this pie using maple syrup in place of brown sugar. This is the best sort of recipe: reliable, flexible, and forgiving.)

Pour filling into your prepped pie crust and bake at 350ºF for ≈50-60 minutes. 

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