Pumpkin Pie II
Serve your pumpkin pie warm or cold, topped with whipped cream or not!
Total Time
65 minutes
Servings
8
¾ cup (180 g) granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz / 425 g) pumpkin
1 can (12 fl oz / 350 ml) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream
Preheat oven to 425°F (210°C)
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
Pour into the unbaked pie shell.
Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
15 minutes
Cool on wire rack for 2 hours.
2 hours
Top with whipped cream before serving.
- •Make the filling ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
- •The baking instructions start with a high oven temperature, then direct you to reduce the heat partway through baking. This is an important step which allows the crust time to crisp.
- •Insert a knife near but not exactly in the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.
- •1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different.