“Traditional Pumpkin Pie”
- Wandas Halloween Recipe-
It's not just for Thanksgiving anymore! What better treat for
Halloween than a pumpkin pie? And let's not skimp on the
whipped topping, pick up a carton of heavy cream and
whip up some real whipped cream to top off
your perfect pumpkin pie!
I picked up a special pan to use for all my pumpkin pies
, it's shaped like a pumpkin! You can find it at most arts and
crafts stores that have a cake decorating section or at a
restaurant supply store that carries cake decorating supplies.
It adds that special something!
3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
1 & 3/4 cups ( 15 once can) pure pumpkin filling
(no spices added)
TIP: You can substitute pumpkin pie spice
for all the individual spices. Use 3 tsp. of
pumpkin pie spice instead.
Combine sugar, salt, cinnamon, ginger and cloves in a
small bowl. Beat the eggs lightly in a separate large bowl.
Stir in pumpkin and dry mixture. Gradually stir in
Press a pre-made pie crust into a 9-inch deep dish pie
crust and cook according to directions on the package.
Pour mixture into the pie shell.
Cook in a pre-heated 425º F. oven for 15 minutes, then
reduce the temp to 350º F., and bake for 40 to 50
minutes or until a knife tip inserted in the center of the pie
comes out clean. Cool on a wire rack or a cool counter
top for 2 hours before serving. This also gives it time to
set up, so when you cut it and set it on a plate,
it will stay in one piece.
STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or
aluminum foil. Chilling will cause the crust to separate
from the pie slightly but it's better then getting botulism.
Top with a whipped cream and there you have it!
A classic pumpkin pie!
The Witch Shalima