Note: This recipie is based on the one found on the cans of pumpkin - but I alter the spices. Also, it is near impossible to find a 15 oz can of pumpkin, so just use a 29 oz can, double everything else and make 2 pies :-) SarahFletcher
- 1 PieCrust
- 3/4 cup white sugar
- 1.5 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
- Mix the sugar, salt and spices in a small bowl.
- Crack the eggs into the large bowl you will be doing most of the mixing in and beat slightly so that the yolks are broken up and mixed with the whites.
- Open the can of pumpkin and add it to the eggs.
- Add the sugar mixture to the pumpkin and eggs and mix well.
- Slowly add the evaporated milk to the pumpkin mixture. This means you should pour in some, mix it in, pour in some more, mix, and repeat until it has all been added. If you do not you are going to find it very difficult to get it well blended.
- At this point you should have a bowl full of a very soupy pumpkin mixture.
- Carefully pour the pumpkin mixture into the PieCrust. Do not over fill the crust - the pumpkin mixture will grow a bit as it cooks. Also, do not be worried if it does not quite all fit. That is normal. It works well for making pumpkin tarts (and that gives you a use for the PieCrust scraps too).
- Bake the PumpkinPie for 15 minutes at 425 F, then turn the temperature down to 350 and bake for another 40-50 minutes. You want the crust to be lightly browned and if you insert a knife or toothpick in the center it should come out clean.