Pumpkin Pie

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: Lots
Cuisine: American
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

By Carol Davis
@FadingParadise

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Lots

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

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
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How to Make Pumpkin Pie

Step-by-Step

Preheat 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.
Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, mixing well after each. Pour into pie shells, evenly.
Bake 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.

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