Pumpkin Pie Recipe
Ingredients
| Pastry for 2 pie shells | ||
| Eggs | 4 | |
| Granulated Sugar | 1 1/4 Cup (16 tbs) | |
| Canned pumpkin | 28 Ounce | |
| Cinnamon | 1 1/2 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Evaporated milk | 3 Cup (16 tbs) | |
| Whipping cream | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Vanilla | 2 Teaspoon | |
Directions
Line 2 pie pans, 9 inch (22 cm) size, with pastry.
Beat eggs in large mixing bowl until frothy.
Beat in sugar.
Add pumpkin, cinnamon, ginger, nutmeg, cloves and salt.
Mix in.
Slowly mix in milk.
Pour into pie shells.
Bake on bottom shelf of 425° F (220°C) oven for 10 minutes.
Turn heat down to 325°F (160°C).
Continue to bake until a knife inserted near the centre comes out clean, about 1 hour.
Cool.
Whip cream until stiff.
Mix in sugar and vanilla.
Spread over pies before serving.
Beat eggs in large mixing bowl until frothy.
Beat in sugar.
Add pumpkin, cinnamon, ginger, nutmeg, cloves and salt.
Mix in.
Slowly mix in milk.
Pour into pie shells.
Bake on bottom shelf of 425° F (220°C) oven for 10 minutes.
Turn heat down to 325°F (160°C).
Continue to bake until a knife inserted near the centre comes out clean, about 1 hour.
Cool.
Whip cream until stiff.
Mix in sugar and vanilla.
Spread over pies before serving.
Chef
