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 Traditional Pumpkin Pie
It's not just for Thanksgiving anymore! What
better treat for Halloween than a pumpkin pie? And let's not skimp on the whipped topping,
pick up a carton of heavy cream and whip up some real whipped cream to top off your
perfect pumpkin pie!
I picked up a special pan to use for all my
pumpkin pies, it's shaped like a pumpkin! You can find it at most arts and crafts stores
that have a cake decorating section or at a restaurant supply store that carries cake
decorating supplies. It adds that special something!
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3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
1 & 3/4 cups ( 15 once can) pure pumpkin filling
(no spices added)
TIP: You can substitute pumpkin pie spice for all the individual spices.
Use 3 tsp. of pumpkin pie spice instead.
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| PREPARATION Combine sugar, salt, cinnamon, ginger and cloves in a
small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry
mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep
dish pie crust and cook according to directions on the package. Pour mixture into the pie
shell. |
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| BAKING Cook in a pre-heated 425º F. oven for 15 minutes,
then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip
inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter
top for 2 hours before serving. This also gives it time to set up, so when you cut it and
set it on a plate, it will stay in one piece. |
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| STORAGE &
SERVING Store
in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the
crust to separate from the pie slightly but it's better then getting botulism.
Top with a whipped cream and there you have
it! A classic pumpkin pie! |
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