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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9 pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time. Ingredients:
2 (9 inch) unbaked pie shells |
1 1/2 cups sugar |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
4 eggs |
3 1/2 cups solid pack pumpkin |
1 1/2 cups evaporated milk |
Directions:
1. Line 2 - 9 pie plates with pie shells.
2. Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
3. Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
4. Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
5. Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
6. Cool 3 hours, serve or refrigerate.
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