Pumpkin Pie

If you follow this blog, you know that I am all about fresh food, made by hand, in the kitchen, at home.  I avoid purchasing prepared foods, except condiments, whenever possible.  But sometimes, you have to buy it, instead of making it.  That is the case with my pie crust.  I cheated and bought the Pillsbury crusts that are in a box.  The flavor is not as good as my homemade crust but it is still good.
This recipe makes enough filling for a deep dish pie or two of the little disposable pie tins.  If you make a regular size pie, like I did, there will be extra filling.  Just cook the rest of the filling in ramekins for a little taste test snack.


Pre heat oven to 400 degrees (you will reduce the heat later).

1 9-inch unbaked Pie Crust
1 cup of Sugar
1/2 teaspoon of Salt
1 1/2 teaspoons of Ground Cinnamon
1/2  teaspoon of Ground Ginger
1/2 teaspoon of Allspice
1/2 teaspoon of Pumpkin Pie Spice
1 can of Cooked Pumpkin (make sure it is not pie filling)
1 1/2 cups of Evaporated Milk (Pet not Eagle Brand)
1/2 cup of Milk
2 Eggs, slightly beaten

:Lightly grease a 9" pie plate, line with pie crust and set aside.
Combine the remaining ingredients in a large bowl and then beat until smooth.  Pour into the pie crust, filling to 1/2 inch below the top.  Bake for 10 minutes at 400 degrees, the reduce the heat to 300 degrees and bake 55 minutes or until the filling is firm and a cake tester, inserted into the center, comes out clean.  Let cool before serving. You will need to adjust the cook times if you are making a deep dish pie or two smaller pies.

Enjoy!

Deloris