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Pumpkin Pie 9" (use with my home canned Pumpkin) Recipe

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This recipe for Pumpkin Pie 9" (use with my home canned Pumpkin) is from Favorite Recipes from the The Kyler/Mays Family, 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:  
2 Eggs

2 cups Pumpkin (one can, or 1 pound)

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

1 2/3 cups evaporated milk (12 oz. can) or light cream
Directions:
Directions:
If pumpkin is frozen, remove from package and place in strainer to thaw. I like to put a container under the strainer and see how much water was in it.
Heat oven to 425 degrees. Prepare pastry.
In a small bowl, Mix sugar, salt, cinnamon, ginger, and cloves.

In large bowl, beat eggs slightly with rotary beater; stir in pumpkin and sugar/spice.
Gradually stir in evaporated milk.
Pour into pastry-lined pie shell.
Bake for 15 minutes.

Reduce oven temperature to 350 degrees.

Bake for 45 minutes longer or until knife inserted in center comes out clean.
Cool.

 

 

 

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