Pumpkin Pie

(from daddiolder’s recipe box)

Source: Carol Hudlow

Prep time: 15 minutes
Cook time: 65 minutes
Serves 8 people

Categories: Pie

Ingredients

  • 1 unbaked 9" deep dish pie shell (4-cup volume)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 3/4 cups Libby's Pure Pumpkin (15-ounce can)
  • 1 1/2 cups Evaporated Mild (12 fluid-ounce can)

Directions

  1. Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.

  2. Beat eggs lightly in large bowl.

  3. Stir in pumpkin and sugar-spice mixture.

  4. Gradually stir in evaporated milk.

  5. Pour into pie shell.

  6. Bake in preheated 425 degree oven for 15 minutes.

  7. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

  8. Cool on wire rack for 2 hours.

  9. Serve immediately or chill.

  10. (Do not freeze as this will cause the crust to separate from the filling.)

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