Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: RECIPE FOR 2 PIES
4 eggs, slightly beaten
1 (29 oz.) can Libby's solid pack pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 (12 oz. ea) cans evaporated milk -or- 3 1/4 cups half and half
2 (9-inch) unbaked homemade pie shells with high fluted edge
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Directions: |
Directions:Preheat oven to 425°F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350°F and bake an additional 45 minutes or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping.
Yield: 2 (9-inch) pies.
If regular 9-inch frozen pie shells are substituted, recipe fills 4 (bake in 2 batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375°F. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies. |
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Personal
Notes: |
Personal
Notes: This recipe is taken from the Libby's pure pumpkin can and is the best I have found. I add a tiny bit more of the spices.
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