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Pumpkin Pie II
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | American cuisine | Holiday
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587340
License: CC BY-SA 4.0 · Wikibooks contributors
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
Directions
- 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
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.