This is before bakingPumpkin Pie
1 (9 inch) pie shell
1 1/4 cups cooked pumpkin (canned is fine)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 slightly beaten eggs
1 1/2 cups canned evaporated skim milk or regular milk
Combine pumpkin, sugar, and spices until well blended. Stir in slightly beaten eggs until mixed thoroughly. Gradually add milk and blend well. Pour into pie shell and bake in 400* oven for about 40 minutes, or until knife inserted between center and the edge comes out clean.
Not sure where I got this one but it is a good one. The pie crust recipe is FABULOUS and it comes from Carole Walters' book Great Pies & Tarts. It is my MOST favorite recipe that I have found to date.
This is the finished product...
For years I have been afraid to make a pumpkin pie, I don't know why. This year I tackled my first, and the recipe was very similar to yours and it turned out great.
ReplyDeleteteeth whiteners