Cookbook:Pumpkin Pie II
Jump to navigation
Jump to search
| Pumpkin Pie II | |
|---|---|
| Category | Dessert recipes |
| Servings | 8 |
| Time | Cooking: 55–65 minutes Cooling: 2 hours |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Dessert | American cuisine | Holiday
Serve your pumpkin pie warm or cold, topped with whipped cream or not!
Ingredients[edit | edit source]
- 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[edit | edit source]
- Preheat oven to 425°F (210°C)
- 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.
- Pour into the unbaked pie shell.
- 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.
- Cool on wire rack for 2 hours.
- Top with whipped cream before serving.
Notes, tips, and variations[edit | edit source]
- Make the filling ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
- The baking instructions start with a high oven temperature, then direct you to reduce the heat partway through baking. This is an important step which allows the crust time to crisp.
- Insert a knife near but not exactly in the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.
- 1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different.