Tuesday, October 8, 2013

Perfect Pumpkin Pie Recipe

1 cup granulated sugar
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 large eggs
1 can (15 oz) Pure Pumpkin
1 can (12 fl oz) Evaporated Milk
1 unbaked 9-inch pie shell
Whipped cream (optional)

Mix pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves and allspice in large bowl. Beat eggs and add to bowl. Gradually stir in evaporated milk. Pour mixture into pie shell. Add pie crust shields.

Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Top with whipped cream before serving.


  1. I bought canned pumpkin in bulk last year and I was fearful that making pumpkin pie more often would diminish its appeal. Nope. I drool just as much as ever!

    1. I know what you mean, I can never get enough pumpkin! :)


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