wonderful pumpkin pie
(3 ratings)
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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(3 ratings)
yield
1 - 20
prep time
30 Min
cook time
1 Hr 10 Min
Ingredients For wonderful pumpkin pie
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1 can29 oz 100% pumpkin (not the pumpkin mix in a can)
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1 3/4 cwhite sugar
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1 tspsalt
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1 Tbspcinnamon
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1 tspcloves
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1/2 tspginger
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1 pinchnutmeg
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1 pinchallspice
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1 pinchfinely ground black pepper
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4 lgeggs
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2 canevaporated milk
How To Make wonderful pumpkin pie
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1preheat oven at 425 degrees
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2Make your crust for two pumpkin pies.
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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.
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4Pour equal amounts into you pie shells.
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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!
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6If you do not eat both pies, they freeze really great!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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