Pumpkin Pie Recipe

Name: Pumpkin Pie Recipe
Total time: 3 h 10 min
Ingredients: 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked; 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 15 ounce can canned pumpkin or fresh pumpkin puree; 12 ounce can evaporated milk

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Total: 190

Servings: 12

Ingredients

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1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15 ounce can canned pumpkin or fresh pumpkin puree12 ounce can evaporated milk

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

Step 3

Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.

Step 4

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

Step 5

Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.