Sunday, December 28, 2008
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 family...so 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!!)