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Pumpkin Pie

“This is the pumpkin pie recipe from the back of the E.D. Smith’s canned pumpkin. I never use any other recipe as this one is no fail. ”

INGREDIENTS
  • 2 pie crusts
  • 4 eggs
  • 1 28 ounce (796ml) can pumpkin
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 cup (350ml) evaporated milk
DIRECTIONS
  1. Preheat oven to 425F.
  2. Beat eggs lightly. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
  3. Blend in milk. Pour into pie shells.
  4. Bake at 425F for 15 minutes. Reduce oven to 350F and bake for 30 to 35 minutes until center is set.
  5. Cool on wire racks.

This pie freezes well so you can freeze the second pie.

Yield: 10 servings

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