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

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)

Step-By-Step

1I make my own pie shell but you can also use Pillsbury pie crust in your refrigerated section of your grocery store.
2Mix 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.
3Preheat 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.
4My 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.

About Pumpkin Pie

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