Nothing says Fall like a good pumpkin recipe! As long as I can remember, this is the recipe that my mom has always used for her pumpkin pie. This recipe comes just in time for your Thanksgiving get-together.
- 2 – 9inch pie shells (I used the traditional size. If using the deep crust this will only yield one pie)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/4 tsp cloves
- 2 eggs
- 1 can of pumpkin
- 12oz of evaporated milk
Preheat oven to 425. Mix together spices and sugar and set aside. In a separate bowl, mix pumpkin and eggs with electric mixer. Slowly add in sugar/spice mixture. Once combined stir in evaporate milk until incorporated.
Once combined, pour evenly into two pie shells. Bake at 425 for 15 minutes and then reduce heat to 350 and continue to bake an additional 45 minutes or so. A knife should be inserted into the middle and come out clean once pies are done.