Real Recipes From Real Home Cooks ®

pumpkin pie

★★★★★ 1
a recipe by
Carol Davis
Silver City, NM

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.

★★★★★ 1
serves Lots
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For pumpkin pie

  • 1 pkg
    (2) roll out pie crusts
  • 4
  • 29 oz
    can solid pack pumpkin
  • 1 1/2 c
  • 1 tsp
  • 2 tsp
  • 2 tsp
    ground ginger
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground cloves
  • 2
    13 oz cans evaporated milk

How To Make pumpkin pie

  • 1
    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.
  • 2
    Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, mixing well after each. Pour into pie shells, evenly.
  • 3
    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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