With my pumpkin supply exhausted and my nutmeg, cinnamon, ginger, and clove stores depleted, our Great Pumpkin Challenge draws to a close with Pumpkin Pie. This is a simple traditional pumpkin pie recipe and it is just perfect. For the crust I recommend this Pie Crust Recipe I have tried several crust recipes but this one has the best flavor and the most predictable results. Or if you want to make things easier for yourself you can just go and purchase a Pillsbury pie crust instead. Happy Thanksgiving Everyone!!
Pumpkin Pie:
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 c. pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger 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 shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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