This
is a recipe that my mother has used for years and is easy to make. If
you do not like how spicy the pie is, you can cut down on the spices
for a stronger pumpkin taste.
Ingredients:
1 1/2 Cups canned or mashed cooked pumpkin 3/4 Cup sugar 1/2 Teaspoon salt 1 to 1 1/4 Teaspoons cinnamon 1/2 to 1 Teaspoon ginger 1/4 to 1/2 Teaspoon nutmeg 1/4 to 1/2 teaspoon cloves 3 Slightly beaten eggs 1 1/4 Cups milk 1 6-ounce can evaporated milk 1 9-inch unbaked pastry shell
Directions:
Preheat your oven to 400 degrees.
In a medium size bowl, thoroughly combine the pumpkin, sugar, salt, and spices.
Using a mixer on low speed, blend in the eggs, milk, and evaporated milk to the pumpkin mixture.
Pour
the mixture into an unbaked pastry shell (have the edges crimped high,
the filling is generous) and place into your preheated oven. Bake the
pie for 50 minutes or until a knife inserted half way between the
center of the pie and the outside edge comes out clean. Take the pie
out of the oven and let cool on a cooling rack. Store in a refrigerator
until serving.
Pointers for a better Pumpkin Pie:
Mix
your filling in a pitcher style bowl and fill your pie shell at the
oven for a neat pouring of the filling into the pie shell with less of
a chance of spills and no splatters on the crust.
When lining
the pie plate with the pie shell, leave about 3/4 of an inch of the
pastry dough hanging over the rim. Roll the edge under so you have a
high, narrow edge of dough on the rim, making sure the edge is even all
the way around. Pinch the dough to form scallops and to add strength to
the edge of the pie shell so the filing doesn't spill out.
