Pumpkin Pie

Photo: flickr user twoshortplanks

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Yield:

8.0 servings

Added:

December 31, 2009

Creator:

Anonymous

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Ingredients

1 pie crust (ready-made pie crust or follow a

1 cup pumpkin puree (or substitue 16 ounce can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 pinch salt (optional)

Preparation

1

If using a ready made pie crust that is fine but if not you need to make the pie crust first.

2

If using fresh pumpkin puree then follow a baked pumpkin puree recipe to create your puree before starting on the pie.

3

In a mixing bowl, beat the eggs.

4

Add in the pumpkin, sugar, cinnamon, nutmeg, and salt to the bowl. Beat lightly with an electric mixer or fork until combined.

5

Gradually stir in evaporated milk and continue to beat lightly with an electric mixer or fork until all ingredients are combined. Mix well.

6

Carefully pour the mixture into your unbaked pie shell or pie crust.

7

To prevent over-browning, cover edge of the pie with foil or use a pie crust shield.

8

Preheat your oven to 425 degrees, place your pie on the oven rack and bake for 10 minutes.

9

Now turn your oven to 375 degrees and bake for 20 minutes. (An additional 10-15 minutes might be needed depending on your oven)

10

Remove the pie from the oven and let stand for 5-10 before serving.

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