Pumpkin Pie Recipe, How to Make Pumpkin Pie, Family Recipes

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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!

Pumpkin Pie

This recipe for Pumpkin Pie is used more often than just Thanksgiving. Pie Crusts Recipe

1½ cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
4 eggs
1 29oz can pumpkin (3½ cups)
2 12 oz cans evaporated milk

2 unbaked 9-10” pie crusts

Preheat oven to 425. In a small bowl, mix the sugar, cinnamon, ginger, cloves and salt and set aside. This will make sure the spice is spread evenly all through the pie.

In a large mixing bowl, combine pumpkin and eggs. Add the sugar mix to the pumpkin and mix well. Stir in the evaporated milk.

This makes a very full recipe so make sure the pie shells have the edge of the crusts standing up fluted to hold it. Flute the edge by pressing the dough with your thumb between your 1st and 2nd fingers.

Bake at the 425 for 15 minutes and then reduce the heat to 350 for 40 - 50 minutes or until a knife inserted in the center comes out clean. Cool the pie on a wire rack so air circulates under the pie, preventing it from becoming soggy.

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Our Not Too Secret Family Recipes

Pumpkin Pie