Pumpkin pie is a sweet treat that I love this time of year. Actually, I love it anytime of year. My family doesn’t get much dessert coming from me these days. Luckily for me, they like pumpkin pie and are happy to help me eat it.
That means I don’t have to worry about eating a whole pie!
Pretty much I follow whatever recipe is on the can of pumpkin, – except I double up on the spices and cut the sugar a smidgen. Why not?
So for two pies I use a 29 ounce can of pumpkin. Preheat oven to 425 degrees.
1 & 1/4 cups of sugar
1 teaspoon of salt
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon of ground cloves
2 teaspoons of pumpkin pie spice – I add that in for good measure 🙂
4 large eggs
1 – 29 ounce can pumpkin
2 – 12 ounce cans of Evaporated Milk
Mix everything but the milk. Then gradually add in the milk. Divide & pour it evenly into two uncooked pie shells.
Bake at 425 for 15 minutes. Then reduce temperature to 350 and bake an additional 45 to 50 minutes. Cool for 2 hours then serve or refrigerate.
Mmmmmm! Pumpkin pie is one of my favorite pies.
What pie do you like best?