Friday, November 27, 2009

Pumpkin Pie

This pumpkin pie can best be described in one word, "Awesome!" And its so easy to make. I love easy and delicious things. Yummy!

Pumpkin Pie (my Grammy's recipe)

2 unbaked pie shells (store bought or homemade)
3 1/2 cups pumpkin puree (2-15 oz. cans)
1 1/2 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 eggs
1 cup evaporated milk

Preheat the oven to 450 degrees. Line 2 pie pans with the pie shells and crimp/flute the edges. Whisk together all the ingredients and divide evenly between the 2 pie pans. Bake about 5 minutes, cover the crust and bake 10 more minutes. Reduce the oven temperature to 300 degrees and bake for an additional 45 minutes, until tested done. Cool the pies on a wire rack. Cover with saran wrap and refrigerate when the pie completely cool. Cut each pie into 8 slices and serve with whipped cream.

I attempted to bake the pie for the initial 15 minutes without covering the crust, it almost burnt. Yikes. But it worked out and tasted delicious in spite of that.


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