December 21, 2013

Libby's pumpkin pie

1 cup sugar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
4 eggs
1 29-oz. can pumpkin
2 12-oz. cans evaporated milk

Preheat oven to 425°. Mix sugar, cinnamon, ginger, cloves, and salt together in a small bowl. Whisk eggs together in a large bowl, then add pumpkin and the sugar–spice mixture, stirring until mixed well. Gradually stir in the evaporated milk.

Divide filling evenly between the pie shells. Put pies into the oven and bake for 15 minutes. Reduce oven temperature to 350° and bake until filling is just set in center of each pie when pies are jiggled slightly, 45–60 minutes. Let pies cool for at least 2 hours before serving.

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