Pumpkin season has arrived! This pumpkin pie recipe is one of my husband’s favorites. It has a great spice flavor.

As you noticed, we changed our blog theme recently. Some might miss the old theme but hopefully you will like this new change too. Also, I’m working on my blog to change the recipes to a nicer format. My son and I are good, I just feel tired more easily and have to go to bathroom very often. He plays a lot everyday. Please, keep pray for us. I will be back with a Korean recipe soon. hehe As always, thanks! Love, Aeri.

Short Korean Lesson: *^^*

• HoBak (호박) = Pumpkin
• MilGaRu (밀가루) = Flour

Main Ingredients:

• 1½ Cups Mashed Pumpkin
• 1 Cup Sugar
• 1 Can (14oz) Sweet Condensed Milk
• 2 Eggs
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ground Cloves

9 Inch Pie Crust Ingredients:

• 1⅛ Cups Flour
• ¼ tsp Salt
• 6 Tbsp Butter
• 2½-3 Tbsp Water

Yield: 1 Pumpkin Pie

Obtain 1 small pumpkin. This pumpkin was big enough for 2 pies.

Cut the pumpkin in half.

Remove the seeds. Pumpkin seeds are healthy, so don’t throw away the seeds. Wash the seeds and bake or fry them without any oil to eat.

Cover the pumpkin with foil and bake for 1 hour at 350 F.

After 1 hour, let them cool down a little.

Scoop out the baked pumpkin.

Mash the pumpkin.

In a bowl, mix 1½ cups of mashed pumpkin, 1 cup of sugar, 1 can (14oz) of sweet condensed milk, 2 eggs, ½ tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of ground cloves.

To make the 9 inch pie crust, combine 1⅛ cups of flour, ¼ tsp of salt, 6 Tbsp of butter, and 2½-3 Tbsp of water.

Kneed the dough/

Roll out the dough for a 9 inch pie plate.

Place the dough into the pie plate.

Press down around the outside edges.

Pour the pumpkin mixture into the unbaked pie crust.

Bake the pie for 15 minutes at 450F.

After that, bake for another 45-50 minutes at 325F.

To check if the pie is done, poke it with a knife. If the knife comes out clean, it is done.

Enjoy!