Traditional Homemade Pumpkin Pie Recipe
Pumpkin Pie is a Fall favorite. It's popularity rises a soon as bright, orange
pumpkins show up at the markets, and as the weather cools down. Pumpkin pie
remains popular all through the holiday season. We wouldn't think of Thanksgiving
dinner without this pie. And, for many of us, it's a "must have" pie during
the Christmas and the holiday season.
Here's a recipe you can use with your home grown pumpkins:
This recipe starts with your own home made puree
If you choose not to use your own pumpkins to make puree, that's okay. Just
use canned pumpkin puree.
2 Eggs, slightly beaten
16 oz. Homemade Pumpkin Puree, or a 16oz. can of puree
3/4 cups Sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/2 tsp. Ground Ginger
13 oz. Evaporated Milk
9-inch Unbaked Pie Shell
Preheat oven to 425F degrees.
Mix filling ingredients together.
Pour into an unbaked pie shell.
Bake at 425F for 15 minutes.
Reduce temperature to 350F, bake for and additional 45 minutes.
Allow to cool before serving.
Top with a big pile of whipped cream.
TIP: If crust begins to get too brown, loosely cover crust only with
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