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Makes one deep-dish pie, or two shallow
Grandma's Pumpkin Pie
Spices whisked dry, eggs beaten separately, then everything folded together and baked hot before it coasts.
Serves
Units
| Heat the oven to 425°F | ||||||||
| 3/4 cup sugar | mix spicessmall bowl | stir inpumpkin · sugar-spice | gradually stirevaporated milk | pourinto the shell | bake hot15 min · 425°F | drop to 350°F40–50 min deep-dish | cool, topwhipped cream | |
| 1 tsp ground cinnamon | ||||||||
| 1/2 tsp salt | ||||||||
| 1/2 tsp ground ginger | ||||||||
| 1/4 tsp ground cloves | ||||||||
| 2 large eggs | beat eggslarge bowl | |||||||
| 1 can Libby's pumpkin — 15 oz | ||||||||
| 1 can evaporated milk — 12 oz | ||||||||
| 1 unbaked 9-inch deep-dish pie shell — 4 cup capacity · or two shallow 9-inch shells, 2 cups each | ||||||||
| whipped cream — optional · after cooling | ||||||||
Notes from the card
Shallow shells bake faster
Two shallow 9-inch shells want only 20–30 minutes at 350°F, against 40–50 for a single deep-dish. Go by the test, not the clock — the timer here is set for deep-dish.
Test done
The card says bake until the pies test done. A knife inserted near the centre should come out clean.