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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is the skeleton of the recipe; I always add more spice because we like it a little more spicy... Ingredients:
3/4 cup granulated sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 large eggs |
1 (15 ounce) can pumpkin puree |
1 (12 ounce) can evaporated milk |
1 unbaked 9-inch deep dish pie pastry (4-cup) |
whipped cream (optional) |
Directions:
1. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into pie shell.
6. Bake in preheated 425 oven for 15 minutes.
7. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
8. Cool on wire rack for 2 hours.
9. Serve immediately or refrigerate.
10. Top with whipped cream before serving.
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