Pumpkin Pie

2
Rose Rauhauser

By
@NewYorkWoman

It's just a must at our home in the fall and for holidays. Enjoy

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 or more
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

  • 1 can(s)
    29 oz.libby's 100% pure pumpkin
  • 1 1/2 c
    sugar
  • 1 tsp
    salt
  • 2 tsp
    cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 4
    extra large eggs
  • 2 can(s)
    14 oz. carnation evaporated milk
  • 1
    unbaked pie shell(recipe at the end of directions)

How to Make Pumpkin Pie

Step-by-Step

  1. I make my own pie shell but you can also use Pillsbury pie crust in your refrigerated section of your grocery store.
  2. Mix sugar, salt, ginger and cloves in a small bowl. Beat eggs in separate large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shells.
  3. Preheat oven 425. Bake pie at this temperature for 15 minutes then reduce temperature to 350 for 1 hour, test your pie, knife should come out clean. My pie took 1 1/2 hours and I covered the crust after 50 minutes. Oven temps vary.
  4. My Pie crust:4 cups flour, 1 tablespoon sugar, 2 teaspoons salt, 1 3/4 cups Crisco, 1/2 cup water, 1 large egg, 1 tablespoon vinegar.

Printable Recipe Card

About Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom




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