| Servings | Prep Time | Cook Time | Passive Time |
| 12-16slices | 20minutes | 55-65minutes | 3hours |
| Servings | Prep Time |
| 12-16slices | 20minutes |
| Cook Time | Passive Time |
| 55-65minutes | 3hours |
Ingredients
- 1 1/3 C sugar
- 2 tsp ground cinnamon
- 3/4 tsp Salt
- 1 tsp ground ginger
- 3/4 tsp ground cloves
- 3 eggs
- 1 1/2 cans pumpkin
- 1 1/2 cans evaporated milk
- cloves for garnish
- whipped cream for serving
Servings: slices
|
Ingredients
Servings: slices
|
Instructions
- Preheat oven to 425 degrees. Make pie crust and press into 12-inch pie pan.
- In small bowl, mix sugar, cinnamon, salt, ginger, and cloves.
- In large bowl, by hand or using Mr. Mixer, beat eggs together. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie crust. Bake at 425 degrees for 15 minutes. Reduce temp to 350 degrees. Bake for 40-50 more minutes or until knife inserted near center comes out clean.
- Cool for 2 hours unless serving immediately. Refrigerate. Top with whipped cream before serving.
Recipe Notes
Here's My FAV pie crust recipe.
Serve this Pumpkin Pie with Fresh Whipped Cream.
More Thanksgiving pies:
Need a mixer? Get Mr. Mixer here.