11.26.2008

Pumpkin Pie

Partly from the back of the pumpkin can; partly the family's additions.

1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon (ground)
1 tsp. ginger (ground)
1/2 - 1 tsp. clove (ground)
4 eggs
30 oz. canned pumpkin
24oz. evaporated milk (or 2 cups milk, 1 cup yogurt)
2 pie crusts (unbaked)


Preheat oven at 425.

Mix spices. Beat eggs in separate bowl. Dump spice and pumpkin in with eggs. Slowly drizzle in milk till no more milk is left to be drizzled. (or, just pour milk in all at once and save time.)

Pour mixture into pie crusts (Note: pie crusts must be in pie pans when this is done).

Cook for 15 minutes at 425; bonk-down temp. to 350 and cook for 40-50 minutes. (Or, cook for an hour at 425: the black crust adds a special touch). Stab pie to make sure it doesn't bleed (isn't runny). If pie is cooked, serve. If pie is not cooked, cook until it is.

(Note: do not confuse the orange can of peaches for the orange can of pumpkin as I did; always read labels. Spicy peach might be an interesting combo, though.....)

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