Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Pillsbury pie shell, uncooked (room temp)
2 eggs, beaten
1-12oz can evaporated milk (not sweet condensed)
1-15 oz can canned pumpkin
1 cp sugar (scant)
1 ½ tsp cinnamon
½ tsp cloves
½ tsp allspice
½ tsp nutmeg
½ tsp ginger
½ tsp salt
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Directions: |
Directions:Whisk the eggs and evaporated milk together till the eggs are well blended. Add the pumpkin and whisk again till well blended. Add the sugar and spices and stir till the spices are all mixed in well.
Trim the pie shell and fit it into the pan. Pinch the edge to make it decorative. Stir the pie filling as the spices tend to settle to the bottom when it sits. Pour it into the pie shell and bake it at 425* for 15 min.
Remove from the oven and use strips of foil to cover the edges of the crust to prevent it from burning. Reduce the heat to 350* for 45 min.
It may be a bit jiggly in the center when you pull it out of the oven but it will set up as it cools. |
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Personal
Notes: |
Personal
Notes: Most baked pumpkin pies are far to dry for my taste but this one is deliciously creamy. It is from the Garn Cookbook, Jim's sister Marlene.
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