1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 eggs, slightly beaten
¾ cup brown sugar
1 teaspoon flour
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 9-inch, unbaked homemade pie shell, or 1
frozen deep dish pie shell
Preheat oven to 425F.
Thoroughly blend all ingredients and pour into an
unbaked pie shell.
Bake for 15 minutes.
Reduce temperature to 350F.
Bake 40-50 minutes. Or until knife inserted near center
comes out clean.
Cool on a wire rack for 2 hours.
Serve immediately or refrigerate.
My Rating: 4/5 "Pumpkin pie just always seems to hit the spot for me. Even a bare-bones recipe like this is satisfying. Did it taste good in June? Absolutely! Make pumpkin pie whenever the heck you want!"
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