Monday, October 25, 2010

Pumpkin Pie

I never liked pumpkin pie as a kid. When I started making it for Thanksgiving I started adding more spices than traditional recipes called for and fell in love with a spicy pie that the entire family loves too. Hope you'll give this a try.

MarySue/Mom’s Pumpkin Pie

2 unbaked 9" pie shells or 3 8" shells

4 eggs, beaten

1 can (29 oz.) canned pumpkin

1 1/2 c. sugar

1 t. salt

2 1/2 t. cinnamon

2 t. ginger

1 t. cloves

½ - 1 t. nutmeg (freshly grated preferred)

2 cans (12 oz.) evaporated (not condensed) milk

1. Prepare pie shells

2. Preheat oven to 425*

3. Beat eggs with wire whisk in large mixing bowl. Add pumpkin and mix well. Do not make frothy or bubbly.

4. In separate bowl combine sugar, salt and spices. Blend well. Stir into pumpkin mixture.

5. Add evap milk, mix well but no bubbles.

6. Pour equally into shells

7. Bake for 15 minutes at 425* then reduce temperature to 350* and bake an additional 40-50 minutes or until done. Test for doneness by inserting a knife near center, done if knife comes out clean. Do not under-bake

8. Cool on wire racks; air needs to circulate under pans. May put pie pans on 2 wooden spoon handles to cool also.


Audra said...

I love pumpkin pie and can't wait to try this. WHEN I do...I will be calling you, because I don't do pies very well. Thanks for the recipe!

MarySue said...

Yeah Audra!!!!

afton, stephen & brooks said...

I think you'd like it even MORE if you puree your own fresh pumpkin, the canned stuff isn't really all pumpkin. The real deal is TO DIE FOR!!! Miss your sweet face.