Pumpkin Pie is just one of those treats I can eat almost any time of the year. In today’s post, enjoy the perfect pumpkin pie recipe that you will find yourself craving year-round.
Pumpkin Pie Recipe
Pumpkin Pie to enjoy after canning.
Pumpkin Pie is a recipe that is really hard to mess up. Use fresh ingredients and follow a few basic steps to be successful. Below is my favorite recipe I know you will enjoy as much as I do. Because we get super busy be sure to pin this on your Pinterest page or print the recipe to add to your kitchen cookbook.
The Perfect Pumpkin Pie Recipe
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin or From Scratch Pumpkin Puree
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, 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 pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Be sure to come back for more great recipes! BrenHaas.com
This recipe was inspired by Thanksgiving!
Whipping Cream Recipe
Don’t forget to check out the easy whip cream recipe on my site to make the pie complete.
Are you a fan of pumpkins? I’d love to hear from you so be sure to comment below and visit my contact page to leave a message. I can’t wait to hear what you are baking up this time of year to reach out on my social media links listed on this page NOW!
Happy Pumpkin Pie Making,