Pumpkin Pie
By
Carol Davis
@FadingParadise
2
This recipe makes two pies. I started doing this early on because the first pie always got devoured on Thanksgiving day, and if I wanted left overs (or sometimes, even a piece), I'd have to make another pie. So I got wise and just made two at once.
Ingredients
- 1 pkg
- (2) roll out pie crusts
- 4
- eggs
- 29 oz
- can solid pack pumpkin
- 1 1/2 c
- sugar
- 1 tsp
- salt
- 2 tsp
- cinnamon
- 2 tsp
- ground ginger
- 1 tsp
- ground nutmeg
- 1 tsp
- ground cloves
- 2
- 13 oz cans evaporated milk
How to Make Pumpkin Pie
- 1Preheat oven to 425 with cookie sheet in oven (to prevent spilling during warping). Prepare pie shells by rolling out pie crusts into two 9-inch deep dish pie pans.
- 2Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, mixing well after each. Pour into pie shells, evenly.
- 3Bake for 15 minutes at 425. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
