"This recipe is my absolute favorite recipe forThanksgiving, or anytime of the year! It is so good!"
(makes 2 pies, 16 servings)
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp.ground cloves
4 large eggs
1 can (29 oz.) pumpkin
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin an sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells.
Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Top with whipped cream. Serve immediately or refrigerate.
8 comments:
Pumpkin pie is my FAVORITE kind of pie! SO good! With tons of whipped cream, of course! :)
I love pumpkin pie!! Thanks for sharing this recipe!
You know, the best tip I've ever found for pumpkin pie was to use brown sugar instead of white. It gives a certain depth and richness to the pie that granulated sugar can't quite do. :o) But, either way you make it, pumpkin pie is delish!
Thank you for the tip, Arlene! I love finding new tips, and I haven't heard that one before. :)
I, too, love pumpkin pie! Thank you for sharing this recipe, Amy! :)
Yummy!
Here is a link to those Pumpkin Cream Cheese Muffins you requested! :o) My friend Sherry is an amazing in the kitchen, and she gave me the recipe a few years ago, but she also recently posted it on her blog for everyone to enjoy. I'm sure you and your family will LOVE it! :o)
http://lampuntomyfeetandalightuntomypath.blogspot.com/2008/09/menu-plan-monday-sept-15th-21st.html
The recipe is toward the bottom of the post, so scroll down until you see it.
Thanks so much, Arlene! I love trying out new recipes, and since pumpkin and cream cheese recipes are always one of my favorites I can't wait to try them!
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