This is my favorite Holiday recipe....my Thanksgiving is not complete without a slice of delicious pumpkin pie!
Classic Pumpkin Pie
3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 oz) Pumpkin1 can (12 fl. oz.) Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellWhipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. 2 tsp. Pumpkin Pie Spice may be substituted for ginger, cinnamon and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 oz) Pumpkin1 can (12 fl. oz.) Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellWhipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. 2 tsp. Pumpkin Pie Spice may be substituted for ginger, cinnamon and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Stayed tuned for more favorite Thanksgiving recipes from the folks at metrostyle.
sara
