Traditional Pumpkin Pie

This recipe was submitted by Marc Landau from Boulder, CO on 10/15/2009. Thank you, Marc!


3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
1 & 3/4 cups ( 15 once can) pure pumpkin filling

Cooking Instructions

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk. Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell. BAKING Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece. STORAGE & SERVING Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly. Top with a whipped cream and there you have it! A classic pumpkin pie!


1 Pie