Cookbook:Pumpkin Pie II

| Dessert | American cuisine | Holiday

Serve your pumpkin pie warm or cold, topped with whipped cream or not!

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

Procedure

 * 1) Preheat oven to 425°F (210°C)
 * 2) 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.
 * 3) Pour into the unbaked pie shell.
 * 4) 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.
 * 5) Cool on wire rack for 2 hours.
 * 6) Top with whipped cream before serving.

Notes, tips, and variations

 * Make the filling ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
 * The baking instructions start with a high oven temperature, then direct you to reduce the heat partway through baking. This is an important step which allows the crust time to crisp.
 * Insert a knife near but not exactly in the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.
 * 1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different.