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Pumpkin Pie

Holiday.Cook's picture
Ingredients
  Pie shell 2
  Eggs 4
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Canned pumpkin 28 Ounce
  Cinnamon 1 1⁄2 Teaspoon
  Ginger 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cloves 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Milk 3 Cup (48 tbs) (Evaporated Gives The Best Texture But Part Evaporated Or All Fresh Milk May Be Used)
  Whipping cream 2 Cup (32 tbs) (Or 2 Envelope Topping)
  Granulated sugar 2 Tablespoon
  Vanilla 2 Teaspoon
Directions

Line 2 pie pans, 9 inch (22 cm) size, with pastry.
Beat eggs in large mixing bowl until frothy.
Beat in sugar.
Add pumpkin, cinnamon, ginger, nutmeg, cloves and salt.
Mix in.
Slowly mix in milk.
Pour into pie shells.
Bake on bottom shelf of 425° F (220°C) oven for 10 minutes.
Turn heat down to 325°F (160°C).
Continue to bake until a knife inserted near the centre comes out clean, about 1 hour.
Cool.
Whip cream until stiff.
Mix in sugar and vanilla.
Spread over pies before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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