Frida’s Bakery and Cafe in Largo prepares hundreds and hundreds of pies during the holiday season, and Thanksgiving week is all about the pumpkin pie.
Bakery owner Frida Alipour shows us an easy pumpkin pie recipe that will help you win at your harvest table and beyond.
The secret ingredient is evaporated milk—and Frida explains why.
"Because it has a lot more flavor, it's richer, it makes a big difference," she said. "I wouldn't use regular milk."
Frida also suggests mixing your ingredients overnight to help the flavors meld together.
PUMPKIN PIE
This makes 3 9-inch pies.
Ingredients
- 26 oz pumpkin filling
- 24 oz evaporated milk
- 5 large eggs
- 12 oz brown sugar
- 1 tablespoon of pumpkin spice (can use mixture of cinnamon, ground clove and some all-spice, if pumpkin spice is not available)
- 1/2 tablespoon salt
Directions
Mix the dry ingredients first.
Add the pumpkin filling and while mixing, add the eggs.
Add the evaporated milk and mix well.
Leave overnight for better flavor.
Pour into a pre-made pie crust
Bake at 350 degrees for 50 minutes.
Let cool.
Top with fresh whipped cream.
GLUTEN FREE CRUST
Ingredients
- 1 lb. almond meal
- 8 oz brown sugar
- 8 oz butter
- 2 eggs
- 1 teaspoon xanthan gum
- 1 pinch salt
Directions
Do not over-mix.
Mix like a cookie.
Makes crust for a 6x6 baking dish.