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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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

Directions Step-By-Step

1
preheat oven at 425 degrees
2
Make your crust for two pumpkin pies.
3
Place 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.
4
Pour equal amounts into you pie shells.
5
Bake 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!
6
If you do not eat both pies, they freeze really great!

About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin