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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The Pumpkin Pie was part of my 2007 Thanksgiving Dessert Cart. This pie definitely has a terrific spice combination that gives wonderful flavor and a creamy texture. Definitely terrific with homemade whipping cream =D Ingredients:
1 c. sugar |
1/2 t. salt |
1 1/2 t. cinnamon (this is correct) |
1/2 t. ground ginger |
1/2 t. allspice |
1/2 t. ground cloves |
1/2 t. ground nutmeg |
1 1/2 c. pumpkin puree, canned or fresh |
1 2/3 c. evaporated milk (i use 1 (12-ounce) can) |
2 eggs, lightly beaten |
1 unbaked pie shell (9-inch) |
Directions:
1. Combine sugar, salt and spices in a large mixing bowl. Add pumpkin, evaporated milk and eggs; mix well. Pour into pie shell. Bake at 425 degrees F. for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees F. and bake 40 minutes or until center is set. =D
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