At Thanksgiving time, there was one pie that Momma always made, and I looked forward to it every year. Pumpkin pie, it’s everything “fall”. This is one of my all-time favorites.
It is much easier to make than most people think because it’s so delicious and tastes complex.
This is the recipe that I have enjoyed all my life. I hope you enjoy it too.
Tools needed:
- Bowl
- Measuring cups and spoons
- Whisk
- Can opener
- Pie plate
- rolling pin
Ingredients:
- 1 15-ounce can pure pumpkin (not pumpkin pie mix)
- 1 12-ounce can of evaporated milk
- 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
- 1 unbaked 9-inch deep-dish pie shell
Directions:
Mix the dry ingredients in a small bowl.
Beat eggs in a large bowl.
Stir in pumpkin and dry ingredients. Gradually add in the milk and stir to combine.
Pour into the pie shell.
Place in a preheated oven at 425°F and bake for 15 minutes. Then, lower the temperature to 350°F and continue baking for 30-40 minutes, or until a knife inserted close to the center emerges clean.
Allow to cool on a wire rack for 2 hours. Serve right away or store in the refrigerator.
BONUS!
Don’t toss the scraps of pie crust, put them on a baking sheet, sprinkle with cinnamon and sugar. Bake at 350°F for 15-20 minutes, or until golden.
