Cookbook:Pumpkin Pie II

Pumpkin Pie II
Category	Dessert recipes
Servings	8
Time	Cooking: 55–65 minutes Cooling: 2 hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | American cuisine | Holiday

Serve your pumpkin pie warm or cold, topped with whipped cream or not!

Ingredients

• ¾ cup (180 g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz / 425 g) pumpkin
• 1 can (12 fl oz / 350 ml) evaporated milk
• 1 unbaked 9-inch pie shell
• Whipped cream

Procedure

1. Preheat oven to 425°F (210°C)
2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
3. Pour into the unbaked pie shell.
4. Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
5. Cool on wire rack for 2 hours.
6. Top with whipped cream before serving.

Notes, tips, and variations

• Make the filling ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
• The baking instructions start with a high oven temperature, then direct you to reduce the heat partway through baking. This is an important step which allows the crust time to crisp.
• Insert a knife near but not exactly in the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.
• 1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different.