wonderful pumpkin pie
Honestly, I should say this serves "one" because I can take that pie in a room eat it myself. Maybe I should call it "Selfish Pumpkin Pie". My daughter in law had a piece and said to me: "This is really good pie". I told her thank you and then she said to me again: "I'm not kidding, this is really good pie"! Anyway, it's my favorite. I have watched many cook shows and remember a Chef saying he prefers canned pumpkin because it's cured and the flavors are more intense. I have made it from fresh pumpkin and couldn't tell the difference...so I told myself, "Self, use the can!".
prep time
30 Min
cook time
1 Hr 10 Min
method
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yield
1 - 20
Ingredients
- 1 can 29 oz 100% pumpkin (not the pumpkin mix in a can)
- 1 3/4 cups white sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon ginger
- 1 pinch nutmeg
- 1 pinch allspice
- 1 pinch finely ground black pepper
- 4 large eggs
- 2 cans evaporated milk
How To Make wonderful pumpkin pie
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Step 1preheat oven at 425 degrees
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Step 2Make your crust for two pumpkin pies.
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Step 3Place your pumpkin in a large bowl. Using a whisk, add your sugar, salt, pepper, cinnamon, clove, ginger, nutmeg, allspice. Add your eggs until well blended. Now you can add your evaporated milk. Make sure it's all well blended.
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Step 4Pour equal amounts into you pie shells.
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Step 5Bake at 425 for 15 minutes then reduce the heat to 350. cook for another 1 hour plus. This depends on your oven, so watch your pie! You can see what it should look like from my photo. Good luck!
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Step 6If you do not eat both pies, they freeze really great!
- 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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