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Pumpkin Pie II Recipe

United States · Servings: 8

Serve your pumpkin pie warm or cold, topped with whipped cream or not!

Ingredients

  • ¾ cup (180 g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz / 425 g) pumpkin
  • 1 can (12 fl oz / 350 ml) evaporated milk
  • 1 unbaked 9-inch pie shell
  • Whipped cream

Procedure

  1. Preheat oven to 425°F (210°C)
  2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
  3. Pour into the unbaked pie shell.
  4. Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
  5. Cool on wire rack for 2 hours.
  6. Top with whipped cream before serving.

Adapted from Wikibooks Cookbook · Cookbook:Pumpkin Pie II, CC BY-SA 3.0.