Famous Homemade Pumpkin Pie
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 ¾ | cups |
canned pumpkin purée
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 ½ | cups |
evaporated milk
undiluted |
|
| 1 | each |
pie shell (9 inch)
9" unbaked |
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 1.3 | ml |
cloves
ground |
|
| 414 | ml |
canned pumpkin purée
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 355 | ml |
evaporated milk
undiluted |
|
| 1 | each |
pie shell (9 inch)
9" unbaked |
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Preheat oven to 425℉ (220℃).
Combine filling ingredients in order given;pour into pie shell.
Bake 15 minutes. Reduce temperature to 350℉ (180℃).
Bake an additional 45 minutes or until knife inserted near center comes out clean.
Cool; garnish with ready-whip topping.
