Sunday, November 14, 2010

Audrey's Pumpkin Pie

Serves: 8

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) 100% canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch (4-cup volume) deep-dish pie shell


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.

Pour into pie shell. (I use premade pie crusts)

Bake in preheated 425 F. oven for 15 minutes. Reduce heat to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Do not freeze pie. It will cause the crust to separate from the filling.
1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it will taste a little different.

Source: Grandma Audrey

No comments:

Post a Comment