Ok, what is Thanksgiving dinner with out the desserts,hmmmm, and what is it without pumpkin pie, or pumpkin of some sort, say a bread or a pumpkin cream pie. This recipe is just the ordinary pumpkin pie, but it is sure to please.
I got this recipe from Betty Crockers cookbook. It has a recipe for both a 8-inch and a 9- inch pie, in which doesn`t make me any difference. I still use black metal pie pans. I will post both ingredients for both pies, either one will do when making the pie
Pumpkin pie
8-inch
pastry for 8-inch one crust pie ( can use store bought or make your own)
1 egg
1 1/4 cups canned pumpkin or cooked pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cup evaproated milk
9-inch
pastry for 9-inch one crust pie
2 eggs
1 can( 16 oz) pumpkin or 2 cups cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cup evaporated milk
Heat oven to 425 degrees. Prepare pastry. Beat egg (s) slightly with hand beater, beat in remaining ingredients. Place pastry -lined pie plate in on oven rack and pour in filling. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in middle comes out clean, 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer; cool. Serve with whipped topping or whipped cream
This usually makes 2 pies for me ,so have two pie crusts
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