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Pumpkin Pie
This pumpkin pie recipe is a traditional rendition of an old fashioned
favorite!
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Yield: 8
slices per pie
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• 1 9-inch
unbaked pie shell
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/2
teaspoon salt
• 1 - 16 ounce can pumpkin (2 cups)
• 1 - 12 ounce can evaporated milk (1 1/2 cups)
• 2 eggs, beaten
• 1/2 cup whipping cream, whipped or 1 cup frozen whipped topping,
thawed
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Prepare pastry for
1 unbaked pie shell.
Preheat oven to 425 degrees F. In a large bowl, combine all filling ingredients;
blend well. Pour into pastry lined pan. Bake at 425 degrees F. for 15
minutes. Reduce heat to 350 degrees F. Bake an additional 40 to 50 minutes
or until a knife inserted in the center comes out clean. Cool. Refrigerate
until serving time. Serve with a dollop of whipped cream or whipped topping.
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