Pumpkin Pie
Nathan Lyon
Pumpkin Pie
Watch Punkin Chunkin on the Science Channel, Thanksgiving at 8 p.m.
BAKE TIME 1 hour
TOTAL TIME 3.5 hours
Yield
Makes 1 pie
Ingredients
| 1 | (9 inch) unbaked deep dish pie crust |
| 3/4 | cup white sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground cloves |
| 1/4 | tsp all spice |
| 2 | eggs |
| 2 | cups fresh pumpkin that has been boiled and pushed through a sieve (use a dark orange Cinderella pumpkin) |
| 1 | (12 fluid ounce) can evaporated milk |
Preparation
- Preheat oven to 425 degrees F. Boil pumpkin until soft enough to mash.
- Combine sugar, salt, cinnamon, ginger, cloves and all spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
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