Wonderful Pumpkin Pie

Janet Scott

By
@JanetLeeScott

Honestly, I should say this serves "one" because I can take that pie in a room eat it myself. Maybe I should call it "Selfish Pumpkin Pie".
My daughter in law had a piece and said to me: "This is really good pie". I told her thank you and then she said to me again: "I'm not kidding, this is really good pie"!
Anyway, it's my favorite.
I have watched many cook shows and remember a Chef saying he prefers canned pumpkin because it's cured and the flavors are more intense. I have made it from fresh pumpkin and couldn't tell the difference...so I told myself, "Self, use the can!".


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Rating:
★★★★★ 3 votes
Comments:
Serves:
1 - 20
Prep:
30 Min
Cook:
1 Hr 10 Min

Ingredients

1 can(s)
29 oz 100% pumpkin (not the pumpkin mix in a can)
1 3/4 c
white sugar
1 tsp
salt
1 Tbsp
cinnamon
1 tsp
cloves
1/2 tsp
ginger
1 pinch
nutmeg
1 pinch
allspice
1 pinch
finely ground black pepper
4 large
eggs
2 can(s)
evaporated milk

Step-By-Step

1preheat oven at 425 degrees

2Make your crust for two pumpkin pies.

3Place your pumpkin in a large bowl.

Using a whisk, add your sugar, salt, pepper, cinnamon, clove, ginger, nutmeg, allspice.
Add your eggs until well blended.
Now you can add your evaporated milk.
Make sure it's all well blended.

4Pour equal amounts into you pie shells.

5Bake at 425 for 15 minutes then reduce the heat to 350. cook for another 1 hour plus.
This depends on your oven, so watch your pie! You can see what it should look like from my photo.
Good luck!

6If you do not eat both pies, they freeze really great!

About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin