Friday, November 16, 2012

Mom's Pumpkin Pie

What is the secret to perfect pumpkin pie. Use only one can of evaporated milk. Really it works every time!  No "pumpkin soup" or "pumpkin crunch" thank you!

Mom's Pumpkin Pie
1 can (29 oz) pure pumkin
4 eggs, beaten
1 1/2 cup sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 can evaporated milk
2 - 9 inch pie shells

Pre-heat oven to 425 degrees.  Mix together all ingredients and pour into the unbaked pastry shells.
Bake for 15 minutes at 425.  Reduce heat to 350 and bake another 40-45 minutes or until a knife inserted in the center comes out clean.

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