Pumpkin Pie
Traditional pumpkin pie for celebrating Pilgrim's Bounty, Feast of Winter Veil, or any other time you want pie.
Special Equipment
- Ceramic or metal pie plate
- Electric hand-mixer (optional)
- Pie Shield (or make a ring out of aluminum foil to serve the same purpose)
Ingredients
- Crust for one 9" pie uncooked
- 2 large eggs
- 2 cups pumpkin puree or 1 pound canned
- ¾ cup granulated sugar
- ½ tsp table salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 12 oz evaporated milk (1 can)
- 4 Tbsp heavy cream
Instructions
- Heat oven to 425° F. Put pie crust in the fridge or freezer (briefly) to chill it.
- In mixing bowl beat eggs slightly with an electric mixer (or a wire whisk).
- Add to the mixing bowl: the pumpkin, sugar, salt, cinnamon, ginger, cloves, evaporated milk, and heavy cream. Mix until well combined (using the electric mixer on low, a wire whisk, or a wooden spoon).
- Put the pie tin with pie crust in it onto the oven rack.
- Very carefully and quickly, pour the pumpkin filling into the pie crust - have a spatula or spoon ready to scoop the last of the filling out. ** Wear long sleeves to prevent burns, and oven mitts if you can hold the bowl and spatula while using them **
- Put pie shield on pie crust.
- Bake 15 minutes.
- Reduce oven temperature to 350°. Bake pie 50 minutes longer or until knife inserted in center comes out clean.
- Cool. Serve with sweetened whipped cream.
Notes
The "pour filling into the crust while in the oven" method is because this fills the crust right up to the edge, and spilling wet pie filling all over a hot oven is not fun to clean up.
Tried this recipe?Please rate this recipe and tell us about your food adventures!