Spending time with family and friends and appreciating one another is especially important during the holidays. Sharing your mealtime and traditional dishes helps us to slow down amid the hustle and bustle of shopping.
Hopefully, you'll continue to enjoy the earthy flavors of pumpkin more than just a few times during the fall and winter months of the year. Enhanced with the spices of nutmeg, cinnamon, cloves, and ginger, this recipe will surely conjure up wonderful childhood memories.
Pumpkin Pie
Preheat oven to 450 degrees F.
- 1 refrigerated pie crust
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg (or freshly grated)
- 1/2 teaspoon ground ginger (or freshly grated)
- 1/2 teaspoon salt
- 15-ounce can pumpkin
- 12-ounce can evaporated milk
Line pie plate with pastry dough, prick several times with fork tines, and place in freezer for 15–20 minutes. Cook according to directions on package. Remove from oven when crust is lightly browned. Let cool while making filling.
Filling: Combine sugar, spices, and pumpkin and mix with electric mixer for 2 minutes. Gradually add evaporated milk. Beat for an additional 3 minutes.
Pour filling into pre-baked pie shell and bake for 15 minutes.
Lower oven temperature to 350 F and continue baking approximately 45 minutes or until knife inserted into the center comes out clean.
Serve either warm or at room temperature with sweetened whipped cream.
