November 1st, 2010, by craig

Fill your kitchen with delicious smells and fill your family with a delicious dessert.

To complete this How-To you will need:

3/4 c. granulated sugar
1/2 tsp. salt
1-3/4 tsp. pumpkin pie spice
Two large eggs
A 15-ounce can pure pumpkin
A 12-ounce can evaporated milk
A 9-inch unbaked deep-dish pie crust
Two mixing bowls
A 9-inch pie pan
A wire rack
1 tsp. ground cinnamon (optional)
1/2 tsp. ground ginger (optional)
1/2 tsp. ground cloves (optional)
Aluminum foil (optional)
1 c. whipped cream (optional)

Step 1: Preheat oven to 425 degrees

Preheat your oven to 425 degrees.

Step 2: Combine sugar, salt, and spice

Combine the sugar, salt, and pumpkin pie spice in a small mixing bowl.

Tip: Use cinnamon, ginger, and cloves in place of pumpkin pie spice for a slightly different flavor.

Step 3: Beat eggs, and stir in pumpkin, sugar, and milk

Beat the eggs in a large mixing bowl. Stir in the canned pumpkin and the sugar and spice mixture, and slowly add the evaporated milk.

Step 4: Pour mixture into pie crust and bake

Pour the mixture into the pie crust, placed in a nine-inch pie pan. Use the back of a spoon to smooth out the top of your pie and bake for 15 minutes.

Tip: Cover the edges of the pie crust with aluminum foil if they begin to brown too quickly.

Step 5: Reduce heat to 350, and bake for 40-50 minutes

Reduce the oven temperature to 350 degrees, and bake the pie for 40 to 50 minutes longer.

Step 6: Cool on wire rack for two hours

Remove the pie from the oven, and allow it to cool on a wire rack for two hours. Once it has cooled, top each slice with a dollop of whipped cream, and dig in.

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