Cookbook:Pumpkin Pie II

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Pumpkin Pie II
CategoryDessert recipes
TimeCooking: 55–65 minutes
Cooling: 2 hours

Cookbook | Ingredients | Recipes | Dessert | American cuisine | Holiday

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.

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.