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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 1 |
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This pie was adapted by me after learning my grandmother's famous pumpkin pie was made from the canned stuff after all! I vowed to create a masterpiece of my own and here's what became of it. My husband gets so excited every time I make it, and I always get compliments. This is s great way to make use of those pumpkins leftover from decorations, just make sure you don't use the moldy jack-o-lanterns! Enjoy! Ingredients:
2 (10 inch) pie crusts (unbaked) |
4 eggs, slightly beaten |
3 cups pumpkin (baked, skinned, pureed) |
1 cup sugar |
1 teaspoon salt |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon ground cloves |
1 (14 ounce) can sweetened condensed milk |
0.5 (12 ounce) can evaporated milk |
Directions:
1. Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
2. Mix well and pour into prepared pie crusts.
3. Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
4. Cool and serve with whipped topping or vanilla ice cream.
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