Tuesday, January 18, 2011
Mmmmm...pumpkin pie. I made this for Thanksgiving and Christmas dinners. I will NEVER go back to store bought pumpkin pies again. It is too easy and inexpensive not to make it. I can't believe I had not tried this sooner. The smell of it cooking is amazing. I cannot wait for next fall to come around so I can make some more. And of course, that dollop of whipped cream just puts it over the top! Enjoy!!
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 (15 oz.) can 100% pure pumpkin
1 (12 oz.) can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
1. Preheat oven to 425° F. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Source: Very Best Baking/Libby's