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My favorite pumpkin pie recipe.
1 unbaked 9-inch (4 cup volume) deep-dish pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups (15-ounce can) Libbys solid pack pumpkin
1 1/2 cups (12 fluid-ounce can)Carnation evaporated milk
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated oven 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees: bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. (Do not freeze as this may cause filling to separate from crust.
Makes 8 servings
For 2 Shallow pies, substitute two 9-inch pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees bake for 20 to 30 minutes or until pies test done.
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