Mom's Pumpkin Pie
Mom always said that the trick to this pie is to beat the snot out of the filling.
Servings: 8 servings
Ingredients
- 2 eggs
- ¾ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz.) evaporated milk (not sweetened condensed milk)
- 1 unbaked pie shell*
Instructions
- Preheat oven to 425°.
- In the bowl of a mixer, combine all the ingredients (except the pie shell). Beat at medium-high speed for 3-5 minutes.
- Pour the filling into the unbaked pie shell.
- Bake at 425° for 15 minutes. Reduce the oven to 350° and bake for 40-50 minutes longer. Test the pie with a knife inserted in the middle. The center of the pie should barely jiggle and the knife should come out clean.
- Cool. Refrigerate when cool. Serve with whipped cream if desired.
Notes
*Mom always liked to use Pillsbury frozen pie crusts, which you unroll and place into your own pie plate. Make sure you give the crust time to thaw before beginning this recipe.