Pumpkin: at AllRecipes.com

 * 3/4 cup granulated sugar
 * 1 teaspoon ground cinnamon
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground ginger
 * 1/4 teaspoon ground cloves
 * 2 large eggs
 * 1 medium can (15 oz.) LIBBY'S® 100% Pure Pumpkin (NOT pumpkin mix with spices)
 * 1 medium can (12 fl. oz.) NESTLE® CARNATION® Evaporated Milk
 * 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
 * Whipped cream (optional)
  1. Preheat oven to 400° F
  2. Bake crust for 18-22 min (It is best to pre-bake the crust for pies with liquid fillings, pumpkin, cream, ...) *
  3. Set oven to 425 F.
  4. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  5. Crust should be warm and filling at room temp.
    Pour filling into pie shell.
  6. Bake for 15 minutes. Reduce temperature to 350 F.; Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Some recipies say to refigerate for 1 day others say to serve immediately at room temperature.
    (Do not freeze as this will cause the crust to separate from the filling.)
Serve at room temperature. * Note: the note on pillsbury crusts say only Ice Cream or pudding pies require pre-baking.
The "Joy of Cooking" says to use a pre-baked crust for pumpkin.
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last updated 29 Nov 2008