Pumpkin Pie

Pumpkin Pie is about the easiest pie you can make. I always use my Betty Crocker recipe and it never fails to satisfy us. It's a simple recipe out of my first cookbook - Betty Crocker's Cooking Basics: Learning to Cook with Confidence. I received this cookbook from my parents upon moving into my first apartment and it has served me well. It would make a great gift for a high school graduate or a new bride.

Anyway, on to the recipe...

Pumpkin Pie
from Betty Crocker

1 frozen deep-dish pie shell
2 eggs
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
1 can (16oz) pumpkin (not pumpkin pie filling)
1 can (12oz) evaporated milk (not sweetened condensed milk)
whipped cream or Cool-Whip

1. Preheat oven to 425 degrees. Set out frozen pie shell to thaw.

2. Beat eggs slightly in a large bowl with a wire whisk or hand beater. Beat in the sugar, cinnamon, ginger, cloves, pumpkin and milk.

3. To prevent spilling, place pastry-lined pie shell on a cookie before adding filling. Carefully pour the pumpkin filling into the pie plate. (There will be extra so don't let it overflow - I put the extra in a little ramekin to enjoy later.) Bake 15 minutes.

4. Reduce the oven temperature to 350 degrees. Bake about 45 minutes longer or until knife inserted in the center comes out clean. Place on a wire cooling rack after baking. If after 4-6 hours the pie has not been served, cover and refrigerate.

5. Serve pie with whipped cream or Cool-Whip. Cover remaining pie up to three days.


Easy-peasy. Enjoy!!