This recipe is
basically right off the can of pumpkin pie filling. I've only made pumpkin pie from
scratch one time. The best thing about that experience was the smell of those little
pumpkins roasting in the oven.
Preparation Time: 1 Hour 45 Minutes Serving Size: 8
- 3/4 granulated cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs beaten
- One (1) 15 ounce can pumpkin filling
- 12 ounces evaporated milk
- One (1) 9-inch unbaked deep-dish pie shell
Heat oven to 450°. Combine sugar, salt ground cinnamon,
ground ginger and ground cloves in a small bowl. Beat eggs
slightly in a large bowl. Add canned pumpkin and mix slightly with the eggs.
Next add the spiced sugar mixture. Stir to mix well. Gradually stir in evaporated
milk. Pour into unbaked shell. Bake for 15 minutes at 450°. Reduce temperature to 350°; bake 40
to 50 minutes more or until knife inserted near center comes out clean.