Classic Pumpkin Pie
This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie.
Preparation Instructions:
Preheat oven to 425 degrees.
Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
Serve with whipped cream.
thespicehouse.com
More About This Recipe
You can substitute the individual spices in this recipe for an equal amount of The Spice House's Pumpkin Pie Spice. Pie crusts can be purchased pre-made, otherwise we find that the Joy of Cooking cookbook's recipe for standard pie crust is fantastic.
If you enjoyed this recipe, check out more baking recipes here.
So much fun to make! And glad for the opportunity to utilize the spice pantry.
freeze the leftover batter and throw into chili. mix a batch of pumpkin muffins with mini chocolate chips. cookies. into white/yellow cake mix. use your imagination. waste not what not!! Enjoy