Pumpkin Pie

27 Nov

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Every year I try to decide if I should make a pumpkin pie or not.

I always make one because it is so easy and looks pretty.

Only two people eat it but I want to please everyone.

One deep dish ten inch pie shell

This recipe fits a ten inch deep dish pie shell perfectly.

1 1/2 cups white sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

4 large egg

1 29- ounce can of pure pumpkin

1 large can evaporated milk

Whipped cream for garnish

Heat the oven to 425 degrees

Roll out one single pie crust

Place it in the pie plate and make the edge look nice.

Whip the sugar and the eggs till all the sugar is dissolved

Add everything else and whip till it is nice and smooth.

Pour into the pie crust

Bake on the bottom shelf in the oven for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for another 40 to 50 minutes

Test to see if the pie is done by placing a wooden skewer in the center of the pie.

It should come out clean.

Cool and then top with whipped cream just before serving.

I never regret making this pie because it is always good .

 

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