Pumpkin pie

you gotta have some pumpkin pie, a must on the table. I hope you enjoy this from my family to yours. so get baking and I got one more recipe so stay tuned!





pumpkin pie
from betty crocker test kitchen

1 pkg Pillsbury pie crust, prebake at 375 for 14 minutes and let cool before filling
Filling
2
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/8
teaspoon ground cloves
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
whipped cream to top pie

In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate.. Bake about 55 minutes or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.

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