Pumpkin Pie
This is forTracey . I'm not sure if pumpkin pie is a 'learned' favorite or if it is universal! Try it and let me know!
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
1 can (15 oz) pumpkin
1 can 12 fl oz evaporated milk
( NOT sweetned condensed milk)
1 unbaked pie shell (9 inch) (deep dish-4 cup)
Mix sugar, salt and spices in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell
Bake at 425° oven for 15 minutes.Reduce temperature to 350°. Bake 40-50 minutes or
until a knife inserted in near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: the spices are all ground. No whole spices used in this recipe.
I take NO credit for this recipe! I came right off the back of the Libby's canned
pumpkin can!I wish now I had a picture of the WHOLE pie...we only have one piece left.
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
1 can (15 oz) pumpkin
1 can 12 fl oz evaporated milk
( NOT sweetned condensed milk)
1 unbaked pie shell (9 inch) (deep dish-4 cup)
Mix sugar, salt and spices in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell
Bake at 425° oven for 15 minutes.Reduce temperature to 350°. Bake 40-50 minutes or
until a knife inserted in near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: the spices are all ground. No whole spices used in this recipe.
I take NO credit for this recipe! I came right off the back of the Libby's canned
pumpkin can!I wish now I had a picture of the WHOLE pie...we only have one piece left.
Comments
ps-you could have told me it was an original recipe handed down for generations-I wouldn't know!