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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from The Pugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups granulated sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/4 tsp. nutmeg (optional)
4 large eggs
1 (29 oz.) can pumpkin
2 (12 fl. oz. each) cans evaporated milk
2 unbaked 9-inch deep-dish pie shells
Directions:
Directions:
Mix sugar, salt, cinnamon, ginger, nutmeg, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 º F oven for 15 minutes. Reduce temperature to 350 º F. Bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
May be topped with whipped cream!
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Do not freeze pie, because this will cause the crust to separate from the filling. You may substitute 3 1/2 tsp. pumpkin pie spice for the cinnamon, ginger, cloves, and nutmeg, however, the taste will be slightly different.

 

 

 

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