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Pumpkin Pie!

30 Nov

What holiday baking week would be complete without a good old fashioned pumpkin pie?

So today I bring you how to make a pumpkin pie! This is by far the easiest recipe to make. It takes the least amount of time to get from the mixing bowl to the oven.

So here goes pumpkin pie making 101.

When I went to make these pies for dinner on Thanksgiving, I was planning on showing you how to make a pie crust as well. However, I have not mastered the art of making pretty looking pie crusts yet. Mine taste great, but don’t look pretty. So you will need a non frozen non cooked pie crust to make this with.

You will also need:

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3/4 c sugar

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/2 tsp ground ginger

2 large eggs

1 can pumpkin

1 can evaporated milk

*You can substitute 1 3/4 tsp of pumpkin pie spice for the cinnamon, ginger, and cloves, however your taste will be slightly different*

To make begin by combining the sugar, and the spices in a small bowl:

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In a large bowl beat the eggs:

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Stir in the pumpkin and the sugar spice mixture:

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Mix well. Shake the can of evaporated milk before you open in then gradually stir it into your pumpkin mixture:

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Pour it into your pie shell- this recipe makes one 9 in deep dish pie or 2 9 in shallow pies.

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Cover the crusts with a pie crust cover- if you don’t have one of these nifty items, a little bit of foil folded to only cover the crust will work:

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Bake in a preheated 425 oven for 15 minutes. Remove the crust cover, reduce the oven temperature to 350, and bake for an additional 40- 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours .

*if you are using 2 shallow pie crusts, bake at 425 for 15 minutes, reduce temp to 350 and bake for 20- 30 minutes*

And there you have it. Simple, easy and a crowd favorite:

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So if you are in a pumpkin mood, remember you can’t go wrong with homemade pumpkin pies!

Until next time,

Happy Baking!

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