This is the easiest, tastiest, and most fail-proof pumpkin pie I've ever made. Not overly spiced, so every age can enjoy. The best part, is that the pie doesn't crack! This famous recipe is about 100 years old and a tradition in homes around the country. Once you try it, you'll understand why this pie recipe is so beloved. Just mix, pour, bake for a delicious homemade tradition.
Ingredients:
1 unbaked 9-inch deep-dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 (15 ounce) can 100% Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk
Directions:
1. Preheat the oven to 425°F. Place pie shell into deep dish pan (4 cup volume); set aside.
2. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into unbaked pie shell.
3. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a knife inserted near the center comes out clean, 40 more minutes or until a knife inserted in the center comes out clean.. Remove from the oven and set on a wire rack to cool to room temperature.
4. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)
Comments