Pumpkin Pie

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This is a classic recipe from my Dad, and it’s the best I’ve had. It’s so very good. I would give this a 9. Here is the original with my changes in bold.

 Pumpkin Pie

 2 large eggs Sometimes I add an extra egg yolk
3/4 cup sugar I only use 2/3
1- 1 1/4 tsp. cinnamon
1/2 tsp. salt
¼ tsp. cloves
½ tsp. ginger
¼ tsp. nutmeg, generous I put mine through a sieve
1 can evaporated milk
½ can pumpkin (1 ¾ cups)
Mix all ingredients. Makes 1 pie. Don’t poke holes in crust, bake at 425 for 8 minutes, then dump in filling. Bake an additional 15 minutes, then change temperature to 350 and bake for 45 minutes, or until knife inserted in middle comes out clean.













Comments

  1. thejohnmfamilyNovember 28, 2019 at 6:39 PM

    use brown sugar, and I did 1/2 cup packed brown sugar per pie

    ReplyDelete
  2. thejohnmfamilyNovember 28, 2020 at 7:40 PM

    I changed the temp to 300 for about half the time after you lower the temp, and then moved it up to 350 until the knife came out clean.

    ReplyDelete
  3. thejohnmfamilyNovember 28, 2020 at 7:41 PM

    Oh, and I doubled the salt

    ReplyDelete

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