I am enamored with pumpkin pie and in the wake of making pumpkin pie without any preparation just because a couple of years prior I am never under any circumstance consistently returning to the locally acquired solidified ones. You won't return to the cooler segment to get a pumpkin pie again either after you make this flavorful simple to make pumpkin pie.
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So pumpkin pie isn't only for pastry for a family get together in our home! I make pumpkin pie since I can. I switch things up and some of the time make the stunning maple pumpkin pie as well. All relies upon my mind-set.
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounces homemade pumpkin puree (or canned pumpkin puree)
- 12 ounces evaporated milk
- 1 unbaked homemade pie crust or unbaked 9-inch deep dish pie pastry
- whipped cream optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Spray the pie pan with nonstick cooking spray. Put your pin crust into the pie dish. Then pour pumpkin pie mixture into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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