Pumpkin Pie Recipe
Pumpkin Pie Recipe by Lauren Allen from Tastes Better From Scratch.
Prep time: 30 minutes
Cooking time: 1 hour 5 minutes
Serving size: 12 servings
Ingredients
- 1 pie crust (9-inch, 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 of canned pumpkin or fresh pumpkin puree
- 12-ounce can of evaporated milk
Directions
- Preheat oven to 425°F.
- In a large bowl beat the eggs and pumpkin together.
- In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Add to the pumpkin mixture.
- Gradually stir in the evaporated milk. Carefully pour the mixture into the unbaked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350° F and 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 but it will continue to set up as it cools.
- Allow the pumpkin pie to cool completely on a wire rack.
- Serve with whipped cream and caramel pecan topping, if desired.
