Pumpkin Pie
INGREDIENTS
- 2 Unbaked 9-Inch Deepdish Pie shells
- 1 1/2 C. Sugar
- 1 tsp. Salt
- 3 1/2 tsp.Pumpkin Pie Spice
- 4 Eggs
- 3 1/2 C.(29 oz can)Solid Pack Pumpkin
- 3 C. (2 12 oz cans) Evaporated Milk
- In large mixing bowl, beat eggs.
- Add
sugar, salt, and spice..mix well.
- Add
pumpkin..beat
really well
- Slowly add Evaporated Milk (if you are
mixing or adding too rapidly...you and your kitchen
will be
splattered from head to toe.)
- Pour into pie
shells.
- Bake in 425 degree oven for 15
minutes.
- Reduce the temperature to 350 degrees and
bake
for 40-50 minutes more (or till you can insert a
knife into
the center & it comes out clean).
- Cool for 3
hours.
TIPS:
- To keep pie crust from
burning,place aluminum foil around pie shell
crust..covering the crust, but not touching the
pumpkin.
- To avoid spilling the pumpkin when trying
to
put it into the oven...pull oven rack out as far as
it
comes,
place pie shells on the oven rack and fill the pie
shells.
Then carefully push oven rack back into
oven. Its a bit warm doing it this way (the oven is
preheated you know), but alot less
mess.
Enjoy!
What next? Try one of these:
Candy Recipes
Party Recipes
Main Recipe Page
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Email: annette1@webtv.net
