Sunday, May 31, 2009
I thought I would put my recipe for Pumpkin Pie up today. I must confess the recipe is actually off the can of Libby Pumpkin that I use. I am also not great at making pie crust, actually I suck at it, so I use bought pie crusts. And everyone usually eats the pie and there is never any left, so I guess it works for us.
1 – 29 oz. can Pumpkin
1 ½ C. Sugar
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Cloves
2 – 13 oz. cans Evaporated Milk
4 – 9 inch Pie Shells
In a large bowl, mix all the above ingredients. Pour into unbaked pie shells. Sprinkle tops with Cinnamon. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 and bake another 45 minutes.
When knife is inserted in center and comes out clean, remove pies and cool.