How to make it

  • After you have lined the pie plate with the rolled out crust, you
  • can start to prepare the filling. Open up the canned pumpkin and
  • scrape the contents into a big bowl. Crack in the eggs. Measure in
  • the sugar, salt, spices and milk. Beat very well. I use a whisk,
  • but a fork could work if you were diligent. The batter may seem a
  • little thin, that's alright. Gently pour the filling into the
  • unbaked crust. If you have too much filling, you can pour the rest
  • into oiled muffin cups and make pumpkin custard. Fill the crust
  • almost to the top of the crust. Place the pie in the oven. Bake at
  • 250° for ten minutes. Reduce the heat to 150° and bake for 45
  • minutes. When the pie is done, it will be slightly puffed around the
  • edges, and seem firm when you jiggle the pie on the oven rack. Poke a
  • knife off center to be sure. If it comes out clean, the pie is done.
  • Remove it from the oven and let it sit a while to cool down.

Reviews & Comments 3

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  • mountainmama 10 years ago
    Love Pumpkin Pie you got my HIGH 5. :)
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    " It was excellent "
    elgab89 ate it and said...
    The spices are fabulous!
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    " It was excellent "
    chefelaine ate it and said...
    Love pumpkin pie ! FIVE :+D
    Was this review helpful? Yes Flag

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