Pumpkin Pie
1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)
Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom.
Combine the sugar, salt, cinnamon, ginger and cloves in a bowl. Beat eggs lightly in a large bowl (I use my Kitchen Aid). Stir in the pumpkin and sugar spice mixture. Gradually stir in evaporated milk (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated.
Carefully pour into pie shell. Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake with a pie ring or covering the crust with foil for 50-60 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Pumpkin Pie
1 unbaked pie shell
3/4 cups granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 12 oz can evaporated (Not condensed) milk
1 15 oz can solid pumpkin pack (Not Pumpkin Pie Mix)
Prepare your pie crust in a 9" pie pan, shaping and pricking the sides and bottom. Combine the sugar, salt, cinnamon, ginger and cloves in a bowl. Beat eggs lightly in a large bowl (I use my Kitchen Aid). Stir in the pumpkin and sugar spice mixture. Gradually stir in evaporated milk (I use my whisk attachment and pour in a slow continuous stream) until evenly incorporated. Carefully pour into pie shell. Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
