Pumpkin pie is a staple dessert in the fall, especially at Thanksgiving. When I had my bakery, I literally sold hundreds of pumpkin pies made with this recipe over the years. They were favored by many and this same recipe has long been used by my family also. I’m sharing it with you!
Below is the recipe, followed by a link to my video showing how to make it. (The pie crust is left for another video/post.)
To see how this pie is made, watch this video!
Makes 1 each 9″ Pie
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
(regular is preferred, but low-fat is acceptable)1 unbaked pie crust (9″ preferred)
In a large bowl, combine the sugar, salt, cinnamon, ginger and cloves. Stir in the pumpkin, then eggs; combine well. Whisk in the evaporated milk and mix until well blended. Pour into a fluted, unbaked pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for another 50 to 55 minutes, until a knife inserted in the middle comes out clean. Cool on a rack for 1 to 2 hours. Serve and refrigerate leftovers.
Note: If your pie pan is smaller than 9″ and you have too much filling, simply bake the extra in a greased bowl. Enjoy it as pumpkin pudding!