Basic Pumpkin Pie
This is an easy to make pumpkin pie, and the flavor is also wonderful. A great dessert for Thanksgiving and Christmas.
Yield
16 servingsPrep
15 minCook
65 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 1 | pound |
pumpkin
cooked |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 ⅛ | teaspoons |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 ½ | cups |
evaporated milk
|
|
| 1 | each |
pie shell (9 inch)
frozen, deep dish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 453.6 | g |
pumpkin
cooked |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 5.6 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 355 | ml |
evaporated milk
|
|
| 1 | each |
pie shell (9 inch)
frozen, deep dish |
|
Directions
Preheat oven to 425 degrees F and preheat a cookie sheet at the same time.
Place the crust on the preheated cookie sheet and pour the pie filling into the crust.
Put in oven and bake 15 minutes.
Then reduce oven temperature to 350℉ (180℃) F and bake an additional 40 to 50 minutes or until knife inserted in center comes out clean.
Cool completely.
