PILGRIM PUMPKIN PIE

PILGRIM PUMPKIN PIE image

Yield 1 pie

Number Of Ingredients 12

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Ingredients

1 refrigerator pie crust
1 scant cup granulated sugar
½ tsp salt
½ tsp ground ginger*
½ tsp ground nutmeg*
½ tsp ground allspice*
½ tsp ground cloves*
1 ½ tsp cinnamon*
1 15 oz. can pumpkin (no spices added)
1 12 oz. can evaporated milk
2 eggs, well beaten
*Instead of all these spices, could substitute 1 T. of pumpkin pie spice

Steps:

Place crust in pan; crimp edges and prick base with fork several times. Refrigerate for several hours. Heat oven to 425. Combine sugar, salt and spices. Mix in pumpkin, evaporated milk and eggs and beat until smooth. Pour into pie crust and bake at 425 for 25 minutes. Reduce heat to 350 and bake for 25-30 minutes. Pie is done when knife inserted in middle comes out clean. Cool; refrigerate for several hours before serving. Note: don't overdo sugar or spices - could cut back on all slightly.

*** Explore more PILGRIM PUMPKIN PIE Recipes »

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Odel Fayiah

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This pie was a bit too sweet for my taste, but otherwise it was good.

Jason Evans

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I've made this pie several times and it always turns out great. The recipe is easy to follow and the pie is always delicious.

Debra Washington

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This pie was a hit at our Thanksgiving dinner! The crust was flaky and the filling was perfectly spiced. I'll definitely be making this again next year.

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