Sunday, December 28, 2008

Pumpkin Pies

Dave's favorite pie is pumpkin so I made pumpkin pie as well! :) (I also made key lime pie the same day but it was to give away to Santa's mouse...who did the 12 days of Christmas to our much fun...especially for the kids)

I never use to like pumpkin pie until a few years back. But I learned a few months ago not all pumpkin pie is good! I'll definitely stick to the recipe and NEVER buy a store-bought pumpkin pie.

1 unbaked 9-inch pie shell
3/4 cup sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 3/4 cups (15 oz can) pumpkin
1 ½ cups (12 oz can) evaporated milk

Preheat oven to 425 degrees. Combine sugar, salt, cinnamon, ginger and Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling...even leaving this pie in the cold garage will cause this to happen :)
For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees; bake for 20 to 30 minutes or until pies test done.
NOTE: If using metal or foil pan(s), bake on preheated heavy-duty cookie sheet. (Yes, we learned this the hard way the first time we made pumpkin pie!!)

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