3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 eggs
1 15 oz. can pumpkin
1 12 fl. oz. can evaporated milk
1 unbaked pie crust (click HERE for a shortening-free how-to post)
Step 1: Preheat oven to 425 degrees.
Step 2: Whisk together first 5 ingredients.
Step 3: Beat eggs and add to above mixture.
Step 4: Add pumpkin and evaporated milk and mix until blended. Just look at this autumn-y goodness...
Step 5: Prick pie crust with a fork to avoid the formation of obnoxious bubbles while baking...
Step 6: Pour batter into pie crust...(again with the autumn-y goodness)
Step 7: Cut 5 pieces of aluminum foil, like so...
Step 8: Use these pieces to cover the crust during the initial baking stages. I will readily admit that it is difficult to get these pieces to stay on without smushing the crust, especially during transportation to the oven. However, if you can accomplish this, it will be well worth the effort, as the edges of the crust won't become over-baked.
Step 9: Bake in the 425 degree oven for 15 minutes, then lower the heat to 350 degrees and bake another 20 minutes. Carefully remove the foil at this point, then bake for another 20 to 30 minutes or until a knife stuck in the center comes out clean.
You know what? I'm going to have a piece RIGHT NOW...
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14 comments:
Sweet! I love pumkin pie. I just always thought it was harder to make than it actually is. Thanks for helping me realize that. I think I will test it out on Sunday. Thanks Jen
I have so been craving pumpkin lately. I was having friends over for lunch the other day and made pumpkin pie with nutmeg/coconut whipped cream as a topping, it totally satisfied my craving until Thanksgiving, LOL. :)
oooo i'm ready! it's fall!
I've never made pumpkin pie and it's my favorite! I have to try this!
That looks so good! Thanks for getting Conner to agree to go out this weekend for Homecoming. Email me a phone # so they can meet up and work out details. barbiemat@myway.com
How awesome! thanks for sharing.
hi. i need money. or my clothes. either one. to be quite honest i would really just like my clothes, but i know it would suck for you to mail them and stuff. but ya. have a nice day.
mmm... too bad I don't eat sweets :( I'm gonna be sad to miss pumpkin pie this year.
Perfect for October! Thanks for sharing :)
Oooh! I LOVE pumpkin pie. I just wanted to eat that last photo! Thanks for sharing your recipe here.
Yum! Looks delicious! I want some right now!
Yummy! I love pumpkin pie...it's one of my favorite things about fall.
YUM! And YUM again...seriously, I could eat that pie through the screen. :o) I also really enjoy your trans-fat free pie crust how-to! Awesome!
P.S. I was having Mr. Linky issues (that man always aggitates me, LOL) so he wasn't up for the first few hours that I had Feminine Friday up last week. Hope to see you playing again! Have a great week, mama!
I love your pumpkin pie recipe.
I want to share a tip with you. You can purchase a pie crust shield for pretty cheap (an example is shown at http://www.kitchenkneads.com/index.php?module=store_listings&action=view_listing&listing=180) and then you wouldn't have to deal with aluminum foil. They work great!
Thanks for participating in my 3rd annual Holiday Cooking, Blogger Style recipe exchange! I do appreciate it.
Feel free to join me Fridays for my “Favorite Ingredients Friday” recipe exchange!
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