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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I started making pumpkin pie when I was in sixth grade, and have been making it for thanksgiving every year. I started with the simple recipe on the can and every year I've made adjustments until it's just right. Ingredients:
1 (15 ounce) can pumpkin |
1 (12 fluid ounce) can evaporated milk |
2 large eggs |
3/4 cup granulated sugar |
1 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
1 pinch salt |
1 teaspoon brown sugar |
1 unbaked 9-inch pie crust |
2 tablespoons cinnamon sugar (optional) |
Directions:
1. Preheat oven to 425°F.
2. Mix sugar, cinnamon, cloves, ginger, allspice, salt, and brown sugar in a small bowl.
3. Beat eggs in large bowl.
4. Add pumpkin and dry spice mixture.
5. Gradually add in evaporated milk.
6. Pour into pie crust. Be careful, the mixture will be very loose.
7. Bake in 425°F oven for 15 minutes.
8. Reduce heat to 350°F and continue to bake for an additional 20-30 minutes (toothpick test at 20 minutes to determine).
9. Sprinkle top of pie with cinnamon sugar.
10. Cool for 2 hours on wire rack.
11. Refrigerate until ready to serve.
12. ENJOY!
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