Monday, March 28, 2011

Pumpkin Pie

•1 & 1/2 cups of sugar
•2 teaspoons of pumpkin pie spice
•1 teaspoon salt
•1 large can pumpkin
•2 & 1/2 cups evaporated milk (I sometimes use 2% milk; it makes a lighter pie)
•4 eggs beaten
1.Use the refrigerated ready to use rolled up piecrust in the long box. Use 2 – 9 inch pie pans. Put pastry in the pans and flute the edges. Set pans on a cookie sheet.
2.Have oven preheated to 425 degrees. In a large bowl, combine all filling ingredients using a mixer, blending well. Carefully fill unbaked pie shells. Transfer cookie sheet with pies on it into the oven.
3.Bake at 425 degrees for 15 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees. Continue baking for 40 – 50 minutes or until knife inserted near center comes out clean. Cool, then refrigerate until serving time. Serve with real whipped cream.

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