Grandma Black's Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Grandma Maxine's pumpkin pie- a thanksgiving favorite! Some cans of pumpkin are less sweet than others. I sometimes increase sugar from 3/4 cup to 1 cup but I need exceed 1 cup. Note: 1 3/4 tsp. of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves however the taste will be slightly different, I prefer to use the individual spices. Ingredients:
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon clove |
2 large eggs |
pumpkin puree (100% pure, not mix) |
1 (12 ounce) can carnation evaporated milk |
1 deep dish pie shell, unbaked |
Directions:
1. MIX -Mix sugar, salt, cinnamon, ginger, and closes in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
2. Pour- into pie shell.
3. Bake- in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
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