Friday, April 23, 2004

Pumpkin Pie


9 inch unbaked pie shell
1 Cup sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 Cups canned pumpkin (Not the stuff with spices; just pumpkin)*
1 2/3 Cups evaporated milk**

  1. Blend sugar, spices and salt. 
  2. Add eggs, pumpkin and milk. 
  3. Mix well and pour into pie shell. 
  4. Bake about 60 minutes at 350 F. or until the pie is "set." 
  5. Check the pie after 40 minutes. Refrigerate when cool.
One and a half cups of canned pumpkin is one 15 oz. can or 425 grams. 
** One and two thirds cups of evaporated milk is one 12 ounce can or 354 ml.

As written, this makes a single pie. 
A smaller shell makes a thicker pie, but will take a bit longer to cook. 
Double for a large deep pie, or two pies. 
Adjust the spices to suit your taste; I favor a bit more ginger.

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