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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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creamy spicy pumpkin pie Ingredients:
3/4 cup granulated sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2 large eggs |
1 (15 ounce) can pumpkin |
1 (12 fluid ounce) can evaporated milk |
1 unbaked 9-inch pie shell |
Directions:
1. Mix- sugar, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
2. Stir in eggs, pumpkin, sugar, and evaporated milk.
3. Pour- into pie shell.
4. Bake- in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 until knife inserted in the center comes out clean. Cool and enjoy.
5. The spices are measured in heaping teaspoons exp. 1 heaping teaspoon cinnamon -.
6. For the best flavor use freshly ground ( that you grind yourself) spices and fresh homemade pumpkin. You can make this by cutting and pealing your pumpkin putting it into a large pot. Fill it with water until it just covers the pumpkin and cook until soft. Than use a blender, food processor or stick blender to make process it. Freeze in freezer bags in 16 oz - 2 cup amounts.
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