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
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4eggs
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29 ozcan solid pack pumpkin
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1 1/2 csugar
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1 tspsalt
-
2 tspcinnamon
-
2 tspground ginger
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1 tspground nutmeg
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1 tspground cloves
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213 oz cans evaporated milk
How to Make Pumpkin Pie
- 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.
