Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.
Things You'll Need:
- 1/3 c. firmly packed brown sugar
- 1/2 c. sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 2 or 3 eggs
- 1 1/2 c. evaporated milk
- 2 c. pumpkin puree
Instructions
- Put an oven rack in the center of the oven and preheat to 375 degrees F.
- Put eggs into a food processor or large mixing bowl and whisk well.
- Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.
- Warm the pie crust in the oven until it is hot to the touch.
- Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.
- Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.
