The World's Best Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is the best pumpkin pie ever. I was not a fan of pumpkin pies until I made this for Thanksgiving dinner. Below is a few helpful hints: Serve immediately or refrigerate. You can substitute 1 3/4 tsp for pumpkin spice (The flavor is slightly different as well). Do not overcook - overcooking will make the pie crack in the middle. Try to bake the day you will serve. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life. 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 |
2 tablespoons orange juice |
1 (15 ounce) can pumpkin puree |
1 (12 ounce) can evaporated milk |
1 unbaked 9-inch deep dish pie pastry |
2 cups whipped cream |
Directions:
1. Preheat oven to 425°.
2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin, orange juice and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into pie shell.
7. Bake for 15 minutes.
8. Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
9. Cool on wire rack for 2 hours.
10. Serve immediately or refrigerate.
11. Top with whipped cream before serving for best results!
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