A Family Recipe for Perfect Pumpkin Pie

I seriously can’t believe it’s October already… and I can’t believe I’m so old that I talk about things like how fast time flies.

Seriously though.

But with October, and the fall, comes so many great things. Warm cozy nights inside is mainly what I’m looking forward to right now. That, and an excuse to go shopping for all things knit and cozy.

This weekend coming is Thanksgiving! And I promised you guys I’d dedicate this whole week to Thanksgiving themed recipes. A few days ago I shared a delicious beet and pear salad that you HAVE to check out if you haven’t already.

So naturally… now it’s time for something a little more indulge-y

PIE. PUMPKIN. FREAKING. PIE.

I wish I could really entice everyone and tell you this pie is gluten and dairy free. But it’s not. It’s full of all of those things. (Well, I mean honestly, I used store bought crusts because I’m not nearly talented enough to make my own. But if you can do a gluten-free one, you’re set!)

Here’s the thing: Thanksgiving dinner is a time to indulge anyways. You’re probably not having a dry piece of turkey with a side of steamed veggies and a glass of lemon water.

Thanksgiving is about the gravy, the stuffing, the pumpkin pie (obviously) and getting drunk enough to put up with your family that before the night is over …you actually like each other.

That’s what Detox on the Rocks is all about. Enjoy your life. Indulge when appropriate. Don’t feel guilty about it. And know how to bounce back afterwards.

Plus, some things just can’t be messed with. Don’t fuck with a classic pumpkin pie recipe.

Okay, two amazing things about this recipe

One.  It’s super easy and only requires 1 bowl

Two. It’s my grandmother’s recipe.

And NOTE: This recipe makes TWO pies

So here’s what you’re gonna need

2 cups brown sugar
4 eggs, beaten
1 can ED Smith Pumpkin (NOT pumpkin pie filling)
1 cup condensed milk + 1 cup regular milk, hot
2 tsp cinnamon
1 tsp mace
1 tsp salt

Now…
Mix everything together in a bowl and pour into TWO pie shells. (ps. the mixture will seem a little water but it’s suppose to!) Bake in oven for 15 minutes at 400 degrees, then lower temperature to 325 and bake for another 30-40 minutes

See, how easy is that? And you’ll seriously impress people if you’re on pumpkin pie duty this Thanksgiving.

Cheers!
XOXO