Excellent Pumpkin Pie (8-inch)

 Pumpkin Pie

 

 This recipe is very easy if you use the Marie Calender frozen pie shells. There are 2 pie shells to a package, so bur two sets.

 

Place the filled pie shells on a cookie sheet before baking. The pie pans come with the shell, so you can give away a pie and not worry about getting your pie pan back. You don't even have to defrost the shells before baking!

 

1
Marie Calender Frozen Pie Shell
4
eggs, slightly beaten
3
cups canned pumpkin
2
cups sugar
1
teaspoon salt
2
teaspoons cinnamon
1/2
teaspoon ginger
1/2
teaspoon cloves
1/2
teaspoon nutmeg
2
12 ounce cans evaporated milk
3
8-inch single crust unbaked pie shell

 

 

Combine eggs, pumpkin, sugar, salt, and spices.  Gradually add evaporated milk.  Mix well.  Pour into unbaked pie shell.  Bake at 425° for 15 minutes;  reduce heat to 375° and continue baking for 20 to 30 minutes or until knife inserted near center of pie comes out clean.  Cool before serving.  Serve with whipped cream, if desired.

 

Excellent Pumpkin Pie (9-inch)

 

2
eggs, slightly beaten
1 1/2
cups canned pumpkin
1
cup sugar
1/2
teaspoon salt
1
teaspoon cinnamon
1/4
teaspoon ginger
1/4
teaspoon cloves
1/4
teaspoon nutmeg
1
12 ounce can evaporated milk
1
9” single crust unbaked pie shell

 

 

Combine eggs, pumpkin, sugar, salt, and spices.  Gradually add evaporated milk.  Mix well.  Pour into unbaked pie shell.  Bake at 425° for 15 minutes;  reduce heat to 375° and continue baking about 40 minutes or until knife inserted near center of pie comes out clean.  Cool before serving.  Serve with whipped cream, if desired.

 

You can buy pre-made pie crust or make your own. To make your own crust see Perfect Pie Crust