Pumpkin Pie II
Serve your pumpkin pie warm or cold, topped with whipped cream or not!
Source and licence
"Pumpkin Pie II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Pie_II, revision 4587340), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pumpkin_Pie_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587340
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¾ cup (180 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz / 425 g) pumpkin
- 1 can (12 fl oz / 350 ml) evaporated milk
- 1 unbaked 9-inch pie shell
- Whipped cream
Method
- Preheat oven to 425°F (210°C)
- Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
- Pour into the unbaked pie shell.
- Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
- Cool on wire rack for 2 hours.
- Top with whipped cream before serving.