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Pumpkin Pie

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Rate this recipe 3.9/5 (10 Votes)

Ingredients

  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 large eggs
  • 1 15 oz can 100% pure pumpkin
  • 1 12 fl oz evaporated milk

Details

Level of difficulty Average
Preparation time 20mins
Cost Average budget

Preparation

Step 1

Preheat oven to 425 F.
In a small bowl mix sugar, cinnamon, salt, ginger and cloves. In a large bowl beat eggs, then stir in pumpkin and sugar/spice mix. Gradually add evaporated milk. Pour into unbanked pie shell

Step 2

Bake at 425 F for 15 mins then reduce heat to 350 F but do not remove pie. Bake for 40-50 mins. Cool on rack for 2 hours. Serve or refrigerate

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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Cindy's Pumpkin Pie Cindy's Pumpkin Pie