Pumpkin Pie

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Harvest Pumpkin Pie

A spiced slice of cozy cottage season

Every autumn, the scent of nutmeg and cinnamon drifts through open cottage windows, mingling with the salt air. This pumpkin pie is more than dessert—it's a ritual, best served after a long walk through golden leaves or a day spent by the wood stove.

Ingredients

• 1 (15 oz) can pumpkin purée
• 3/4 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, brown sugar, spices, and salt.
3. Beat in eggs, then gradually stir in evaporated milk until smooth and silky.
4. Pour filling into pie shell. Bake 15 minutes, then reduce oven to 350°F (175°C) and bake 40–45 minutes, or until a knife inserted near center comes out clean.
5. Cool completely on a wire rack. Serve chilled or at room temperature with whipped cream and a sprinkle of cinnamon sugar.

“A pumpkin pie isn’t just a recipe—it’s a memory you can taste. Serve it with laughter and a wool blanket close by.”

Coastal Cottage Tip

Add a dash of maple syrup to the filling for a hint of seaside sweetness. If you’re feeling fancy, use a shortbread crust instead of traditional pastry for an extra buttery finish.