pumpkin pie
everyone loves a good 'punkin' pie and all pumpkin pies are about the same. Everyone has a wee bit of a variation. Well this one is my variation and of course every mama crow thinks their little crow is the blackest and well I think my pumpkin pie is the best.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 cups fresh or 1 can pumpkin
- 1 1/2 cups evaporated milk
- 1/2 teaspoon vanilla
- 2 tablespoons melted butter
- 1 large beaten egg white
- 1 - (9 inch) unbaked pie shell
How To Make pumpkin pie
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Step 1Preheat oven to 425 degrees. Make foil collar for pie crust to prevent over browning of crust. Brush the bottom and sides only with a bit of beaten egg white and place this in the oven for 5 minutes. This helps prevent a soggy crust and I do it for every single pie I make. -
Step 2Mix salt with dry spices and set aside.
-
Step 3Beat eggs and sugar until light and lemon colored about 3-5 minutes. Turn mixer down to low and add the spices. Add in pumpkin and mix thoroughly. Slowly drizzle in evaporated milk while continuing to mix. Add in vanilla and melted butter. Pour this into prepared pie crust.
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Step 4Bake for 15 minutes at 425 then reduce oven temperature to 350 degrees and continue to bake from 40-55 minutes. Don't overbake, knife inserted in center will come out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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