This is a combination of about 3 different recipes that Mom had and we chatted about it and decided to do what’s listed. It’s my first time making a pumpkin pie – Brock isn’t a fan – and I actually made 2. Substituting soy milk for the evaporated milk to make one lactose-free for my sister-in-law worked like a charm. The only unfortunate thing is that no matter how you go about it, to get 20 oz. of canned pumpkin, there will be some left over – I recommend using it up in your next batch of pancakes, and definitly make sure that you’re using a large pie plate. I used, as usual, a 9 1/2 inch Pyrex and the filling just fit. Happy Thanksgiving!
Deanna’s Pumpkin Pie
Preheat the oven to 425 and in a small bowl combine the following and set aside;
3/4 c. sugar
1 t. EACH cinnamon AND ground ginger
1/2 t. EACH nutmeg AND salt
1/4 t. ground cloves
Measure out and have ready;
20 oz. canned pumpkin
12.5 oz/370 mL can of evaporated milk (or 1 1/4 c. soy milk)
In a large bowl, using electric beaters, beat;
Next, use a sturdy whisk and stir the pumpkin into the eggs, followed by the sugar mixture, and then while still stirring, gradually add the milk. Whisk until well combined and pour into an unbaked pie shell.
Bake at 425 for 15 minutes, then reduce the heat to 350, add a crust protector and bake for about another hour – give the pie a wee wiggle to check the middle, it’s done as soon as the center is set, and there may be ‘cracking’ around the edges of the filling. Allow to cool completely and serve with whipped cream!
- Category: Pie, Pumpkin