Pumpkin Pie

2 hours 5 minutesServes 6-8

1 reviews

Ingredients

¾ c granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
One 15 oz can The Fresh Market 100% Pure Pumpkin
One 12 oz can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

Preheat oven to 425°F.

In a small bowl, combine first 5 ingredients.

In a large bowl, whisk the eggs. Add pumpkin and sugar-spice mixture and gradually mix in evaporated milk. Pour mixture into pie shell and bake for 15 minutes.

Reduce temperature to 350°F; bake for an additional 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

Serve immediately or refrigerate. Top with whipped cream before serving, if desired.

Yields: One 9-inch pie.

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Recipe Ratings and Reviews

I have used a number of different recipes over the years. All good, but this one from Fresh Market using their store brand of pumpkin purée is outstanding. I used a Wholly Wholesome pie crust also purchased at Fresh Market. I will never go back to making my own crust again. Outstanding. One note, the recipe made a little more filling than I needed for the pie so I cooked the remaining in two ramekins.