Pumpkin Pie… OOOHH My favorite, Pumpkin Pie

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Pumpkin Pie

  • 1 (9 inch) unbaked deep dish pie crust or make your own crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can Pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
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We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
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This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
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