Ingredient List
3/4 C Sugar
1/2 Tsp. Salt
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
2 Large Eggs
15 oz. Pumpkin Puree
12 oz. Evaporated Milk
It is that time of year! Thanksgiving! I can not think of anything more Thanksgiving than Pumpkin Pie! This pie isn’t fancy. It isn’t over the top! It is a very basic and traditional pumpkin pie. Don’t mistake this pie for bland and boring though. It is full of flavor and it is just like Grandma used to bake.
I start buy combining the spices, sugar, and salt into a bowl. Whisking it together works best.
In a separate bowl or stand mixer, combine the eggs and the pumpkin.
Stir in the sugar and spice mixture into the pumpkin and eggs.
With the mixer running, pour in the evaporated milk, slowly. The pie filling will be VERY RUNNY!
In a deep dish 9 inch pie pan, place your pie filling. Do not bake it!
Once the pie filling is prepared, add the very runny pumpkin pie filling to the pie plate. This is when you realize how un-level your kitchen counter is. At least I did. I have pumpkin goo everywhere.
I place the uncooked pies on a baking sheet and place in a 425 degree oven. Bake for 15 minutes, then turn the oven down to 350 to cook the pie the rest of the way. Roughly 45-50 minutes or until the pie is cooked all the way.
Cool completely and then place in a fridge until you are ready to enjoy. Now, growing up, my mom NEVER put the pie in the fridge, but we have fruit flies like crazy, so we keep ours in the fridge!
Either top with whip cream or enjoy plain!
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