Pumpkin pie recipe
This traditional Thanksgiving dessert in the
actually deserves to be made more often. The spicy custard filling of pumpkin pie is soothing, sweet, and delicious. Pumpkin pie is fairly easy to make because you basically just mix up all the filling ingredients in a bowl and pour it into the pie shell.
This pumpkin pie recipe makes one 9-inch pie.
Prepare or buy a single crust 9-inch pie pastry.
has recipes for preparing a pie crust from scratch if you choose to do it yourself. Please note that the pie shell will be raw when you pour the filling in. You do NOT have to bake the shell ahead of time as you do for some pie recipes.
1 16-ounce can pumpkin
1/2 cup brown sugar
12-ounce can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
In a large bowl whisk together the eggs or use a hand power mixer. Then blend in the pumpkin, sugar, and spices. Slowly pour in the evaporated milk and mix thoroughly.
Preheat oven to 425 degrees F.
Pour the pie filling into the unbaked pastry shell. Carefully wrap the edges of the pastry with strips of aluminum foil. This will protect the pastry edges from burning black. You will take the foil off for the last few minutes of baking.
Carefully place the pie in the oven. The filling will want to slosh so be very careful.
Bake the pie at 425 for 15 minutes. Then reduce oven temperature to 350 degrees. Bake for 45 minutes and then check the filling by inserting a knife in the center. If the knife comes out clean then the custard filling is set. You can remove foil strips at this point. The pie is almost never done the first time you check it. Keep baking and checking at 10 minute intervals until knife comes out clean.
When pie is done, let it cool to room temperature and then refrigerate. Pumpkin pie should be kept in the refrigerator until it is all eaten.
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