Sunday, November 13, 2011

Judy's Pumpkin Pie

Pumpkin pie, from via Wikipedia
   You know that saying, "there's more than one way to skin a cat?" Well, there's more than one way to cook pumpkin pie. I make two styles, one on graham cracker crust layered with pudding and cream cheese and one like a custard using bunches of eggs. This is the more "traditional" way to make that Thanksgiving day pumpkin pie. Thanks to my friends for sharing.

Pumpkin Pie 
From the kitchen of Judy True 
1 unbaked 9 inch deep dish pie shell
(thaw if frozen) 
2 eggs 
1 can pumpkin 
3/4 cup sugar 
1/2 tsp. salt 
1 tsp. cinnamon 
1/2 tsp. ground ginger 
1/2 tsp. ground cloves 
1 can undiluted evaporated milk 

   Heat oven to 425 degrees.
   Beat eggs lightly in large bowl. Stir in remaining ingredients in order 
given. Pour into pie shell. 

   Bake for 15 minutes at 425. Reduce temperature to 350 degrees and 
bake for an additional 40-50 minutes or until a knife comes out clean.

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