pumpkin pie

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 1 h 5 min
Cuisine: American
Ingredients: 1 package(s) (2) roll out pie crusts; 4 - eggs; 29 ounce(s) can solid pack pumpkin; 1 1/2 cup(s) sugar; 1 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 2 teaspoon(s) ground ginger; 1 teaspoon(s) ground nutmeg; 1 teaspoon(s) ground cloves; 2 - 13 oz cans evaporated milk

(1 RATING)

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Carol Davis

Silver City, NM

Updated on Jan 20, 2014

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.

Rate

prep time 15 Min

cook time 1 Hr 5 Min

method Bake

yield Lots

Ingredients

1 package (2) roll out pie crusts
4 - eggs
29 ounces can solid pack pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 - 13 oz cans evaporated milk

How To Make pumpkin pie

Step 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.

Step 2

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