Pumpkin Pie
Serves 6 to 8
Baking Temperature: 425 degrees/ 350 degrees
Time: 10 minutes/ 30-40 minutes
From Fannie Farmer Cookbook, adapted by Shirley Gruber - however she says to use the pumpkin pie filling from the can that has all the spices included.
Ingredients:
Dough:
Basic Pastry dough for a 9-inch pie shell
Filling:
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground cloves
15 ounces 100% pure pumpkin
5 ounces evaporated milk + ~3 ounces milk
2 eggs, slightly beaten
Preheat the oven to 425 degrees. Take out the pastry dough from the refrigerator and roll out into a round to fit in the pie pan. Prick the pie shell base with a fork and crimp the edge of the pie shell to make a pretty crust.
Mix the sugar, salt, cinnamon, ginger, cloves, pumpkin, evaporated milk, milk, and eggs in a large bowl. Pour into the pie shell.
Place in the oven at 425 degrees for 10 minutes, and then lower the heat to 350 degrees for 30-40 minutes. Test with a skewer or toothpick to see if the filling is firm.