pumpkin pie
It's just a must at our home in the fall and for holidays. Enjoy
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
4 or more
Ingredients
- 1 can 29 oz.libby's 100% pure pumpkin
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 - extra large eggs
- 2 cans 14 oz. carnation evaporated milk
- 1 - unbaked pie shell(recipe at the end of directions)
How To Make pumpkin pie
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Step 1I make my own pie shell but you can also use Pillsbury pie crust in your refrigerated section of your grocery store. -
Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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