Traditional Pumpkin Pie
There are so many spin-offs of pumpkin pie sometimes it’s nice to bake up a traditional pumpkin pie. Don’t forget the whipped cream!
Bake Time: 50 minutes at 375 degrees
1 single crust pie shell 1 – 16 oz. can pumpkin 2/3 cup sugar 1 tsp ground cinnamon
1/2 tsp ground ginger 1/2 tsp nutmeg 3 eggs, slightly beaten 1 – 5 oz can evaporated milk
1/2 cup milk
If pie crust is frozen remove from freezer before you begin.
In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs. Mix just until combined.
Add the evaporated milk and milk. Mix well.
Set the pie shell on a cookie sheet in the center of the oven. Pour pumpkin mixture into pie shell.
Using a long strip of foil, carefully wrap it around the edge of the pie crust to prevent over cooking.
Bake for 35 minutes, remove foil, continue baking another 15 minutes. Allow to cool. Top with whipped cream if desire. Enjoy!