Sunday, November 28, 2010

Standard Pumpkin Pie


I made pumpkin pies for Thanksgiving and ended up using my mother-in-law's recipe. I just wasn't feeling up to trying to make it real food since we were going to someone else's house. So here is our home's standard pumpkin pie recipe. It turned out really well and even looked pretty since V did the crust.


1 29 oz. can solid pack pumpkin
4 eggs, beaten
1 1/2 cup granulated sugar
1 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 12 oz. cans undiluted evaporated milk
Pastry for 2 9-inch, 1-crust pies

In a large mixing bowl, add and beat the eggs, stir in pumpkin.  Add sugar and salt, then spices, blend well.  Add milk last and mix well.  Pour into 2 9-inch pastry lined pie pans.  Bake at 375 for 15 minutes, then at 325 for 1 hour and 15 more minutes or until center is set (test with knife). 


Note: our's took about an extra 30 minutes to finish baking with two pies in the oven. Then again, our oven is kind of lame.

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