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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Family pumpkin pie recipe, it just wouldn't be Thanksgiving without mom's pumpkin pie. Makes 2 pies. Ingredients:
1 egg white, beaten |
2 unbaked 8 inch pie crusts (keep in refrigerator) |
3 1/2 cups canned pumpkin |
3 eggs |
2 cups sugar |
1 cup milk |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 450 degrees F.
2. Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
3. In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
4. Pour filling evenly between the two unbaked pie shells.
5. Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
6. ,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven; cool.
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