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INGREDIENTS
3/4 cup granulated sugar 1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt 2 eggs
1 tsp.ground cinnamon 1 & 3/4 cups ( 15 once can)
1/2 tsp. ground ginger pumpkin filling
3/4 tsp. ground cloves
TIP: You can substitute pumpkin pie spice for all the individual
spices. Use 3 tsp. of pumpkin pie spice instead.
PREPARATION
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.
Beat the eggs lightly in a separate large bowl. Stir in pumpkin
and dry mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep dish pie crust and
cook according to directions on the package. Pour mixture into the
pie shell.
BAKING
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce
the temp to 350º F., and bake for 40 to 50 minutes or until
a knife tip inserted in the center of the pie comes out clean. Cool
on a wire rack or a cool counter top for 2 hours before serving.
This also gives it time to set up, so when you cut it and set it
on a plate, it will stay in one piece.
STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or aluminum
foil. Chilling will cause the crust to separate from the pie slightly
but it's better then getting botulism.
Top with a whipped cream and there you have it! A classic pumpkin
pie!
Source: Halloween
Kitchen
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