Desserts, Food

Classic Pumpkin Pie


If I didn’t convince you last week to make cheesecake instead of pumpkin pie for your Thanksgiving meal,
here is a great classic pumpkin pie recipe.  The recipe originally came from the back of the Festal brand pumpkin puree.
It’s the pumpkin pie recipe I grew up on and absolutely love.  While I no longer use (or even have access to) Festal pumpkin puree, the recipe is good no matter what brand of pumpkin you use.

I always enjoy my pumpkin pie with an overly generous helping of whipped cream.  (Which I didn’t picture here because it looks like a little bit of pumpkin pie with a lot of whipped cream!)

Have a Happy Thanksgiving and enjoy the extra time off with your family!

Classic Pumpkin Pie
1 refrigerated pie crust w/ a deep dish pan
3 eggs, slightly beaten
1 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (15 ounce) can pumpkin puree
1 cup evaporated milk

1.  Roll out pie crust to fit a deep dish pie pan.
2. In a large bowl, combine eggs, sugar, salt, and spices and beat well.  Add in pumpkin and milk and beat until well mixed.  Pour into prepared pie pan.
3. Bake in a preheated oven at 450° for 10 minutes.  Reduce the oven temperature to 350° and bake for another 40-45 minutes or until knife inserted in center comes out clean.  Serve topped with whipped cream.

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