Recipe by: Chef John V.
History: What would a Fall or Winter Holiday be without Pumpkin Pie!
Description: Fragrant Island Spices Flavor a Creamy Pumpkin Custard in
a Pie Crust. Pass the Whipped Cream Please!
Preparation time: about 1 hour 30 minutes, then 2 hours cooling
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs, large
1 (15 ounce) can canned pumpkin
1 (12 fluid ounce) can evaporated milk
Whipped Cream as much as you like
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
lightly in large
bowl. Stir in pumpkin and sugar-spices mixture. Gradually stir in evaporated
milk. Pour into
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes
or until knife
inserted near center comes out clean. Cool on wire rack for about 2 hours.
Notes* This pie doesn't freeze well.