PUMPKIN PIE

       

Today’s recipe is  pumpkin pie!  I guarantee a wonderful smelling kitchen when you have a pumpkin pie in the oven.  My Mother reminded me that this is a perfect recipe to use when teaching little ones to cook.  They will enjoy measuring and stirring and then of course, tasting!  Serve as is or with a dollop of fresh whipping cream on top.  Enjoy!

Ingredients:

2 eggs

1 can of pumpkin

¾ cup sugar

½ t. salt

1 t. cinnamon

½ t. ginger

¼ t. cloves

1 can evaporated milk

1 deep dish pie shell OR 2 regular-sized pie shells (I use the flat pie pastry that is usually found in the refrigerated section of the grocery store with the butter and sour cream).

Instructions:

*Preheat oven to 425 degrees.

*Combine ingredients in a mixing bowl.  Mix well.

*Pour into desired pie shells.

*For  1  deep dish pie:  Bake at 425 degrees for 15 minutes.   Then reduce heat to 350 degrees for 40  minutes or until set.  Pie will remain a bit jiggly.  Cool and refrigerate before serving.

*For 2 regular-sized pies:  Bake at 425 degrees for 15 minutes.  Then reduce heat to 350 degrees for 20-30 minutes or until set.  Pie will remain a bit jiggly.  Cool and refrigerate before serving.