Famous Pumpkin Pie
In our extended family this version of pumpkin pie has earned the title!
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 16 | ounces |
canned pumpkin purée
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 13 | ounces |
evaporated milk
|
|
| 1 | each |
pie shell (9 inch)
9inch unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 375.7 | ml/g |
evaporated milk
|
|
| 1 | each |
pie shell (9 inch)
9inch unbaked |
|
Directions
Preheat oven to 425 degrees F. Mix filling ingredients in order given.
Pour into pastry shell. Bake at 425 degrees F for 15 minutes.
Reduce temperature to 350℉ (180℃) F and continue baking for 45 minutes or until a knife inserted into center of pie filling comes out clean.
Cool. Top with whipped cream if desired although there is no need.
