Thursday, November 4, 2010

Traditional Pumpkin Pie

This recipe comes in response to a request from my friend, Deb!  This is the recipe I used when I was baker at Anderson's Market in Little York.  We sold many, many pumpkin pies!  So, Deb, hope this works for you!!!

Pumpkin Pie

1 can pumpkin   ( I think it is 28 oz.)
2 - 12 oz cans evaporated milk
4 eggs
1 1/2 c sugar
2 TBL flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2  9" pie shells, unbaked
Preheat oven to 450*.
Mix together all ingredients.  Beat till well blended and smooth.  Divide between 2 pie shells.   Bake 20 minutes.  Reduce heat to 350*and bake another 40 minutes, or until knife inserted in center comes out clean.  (Cover edges with aluminum foil if they are getting too brown before filling is done.)  Cool completely on a cooling rack.

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