Tuesday, November 17, 2009

Pumpkin Pie




1 can (29 oz.) or 3 1/2 cups pumpkin
2 cans (14 oz.) sweetened condensed milk*
4 eggs, slightly beaten
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
Whipped topping and nuts optional
2 (9”) unbaked pie crusts, frozen deep dish, refrigerated or homemade pie crusts

If using 2 (12 oz.) cans Evaporated Milk, add 1 ½ cups granulated sugar.

Preheat oven to 450oF. In a large bowl, combine filling ingredients, mix well. Pour into pie crusts. Bake 15 minutes at 425oF. Reduce oven temperature to 350F and continue baking 35 to 40 minutes or until knife inserted in center comes out clean. Cool pies before cutting. Garnish with whipped topping and nuts, if desired. Refrigerate any leftovers. Makes two 9-inch pies. If using shallow 9-inch (2 cup volume) frozen pie crusts, recipe will yield 4 pies