Tuesday, November 16, 2010

For the love of pumpkin...Part 3

Everyone loves pumpkin pie! Actually, I know that's not true. But most people love it. And, in all actuality, I didn't love pumpkin pie until several years ago. I made one because of my friend Scott's obsession with it. So, in order to appease my friends, I made one. And I was hooked. And now I love it a little too much. And no Thanksgiving is complete without a traditional pumpkin pie...

Traditional Pumpkin Pie


3/4 cup granulated sugar
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) Pumpkin Puree
1 can (12 fl. oz.) Fat Free Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Preheat oven to 425 degrees Fahrenheit. In medium bowl, combine sugar, salt, and pumpkin pie spice. Beat eggs with a whisk in large mixing bowl. Stir in pumpkin and dry ingredients. Gradually stir in evaporated milk. Pour mixture into pie shell.*

Bake pie at 425° F for 15 minutes. Then, reduce temperature to 350° F and bake for an additional 40 to 50 minutes, or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

*If you have extra mix after you pour into the shell, I typically put it in a ramekin to bake a mini pumpkin pie. No need for a crust. : )

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