Tuesday, November 26, 2013

Traditional Pumpkin Pie

All of the last minute holiday preparations are coming together! Here is a recipe that my family uses for Pumpkin Pie. Don't forget the whipped cream, it is the best part! For a delicious pie crust recipe click here.

Happy Thanksgiving!

Traditional Pumpkin Pie

4 eggs, slightly beaten
1, 29 oz can solid pack pumpkin
1 ½ cups sugar
1 tsp. salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves
2, 12 oz cans evaporated milk
2, 9-inch unbaked pie shells

Preheat oven to 425°. Combine filling ingredients in the order given: pour into pie shells. Bake 15 minutes. Reduce temperature to 350°. Bake an additional 45 minutes or until knife inserted near center come out clean. Cool; garnish with whipped cream if desired. Makes 2 9 inch pies. 


K, making leaf angels

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