Autumn is such a wonderful time of year, especially when October rolls around. Unfortunately in Florida, we don’t experience the leaves or weather of the season, so we have to take fall where we can… hence this pie! (Check out all our family's pies since 2010!)
These are ingredients for two pies… and yes, I used canned pumpkin. One of these days I’ll be brave enough to try gutting my own pumpkin for a more authentic flavor, but for now this worked fine.
Begin with the pumpkin and eggs…
Then add some yummy spices! This is my favorite part, in case you couldn’t tell. :) I may or may not have added a little more than what was in the recipe.
Stir, stir, stir… (Remember this is filling for two pies, so that’s why it’s almost overflowing the bowl!)
Then gradually add the evaporated milk, stirring in between every cup or so. (Doesn’t it look like the pumpkin is gleefully watching the action?)
Finally, pour it into your pie pan(s)! Mmmm, silky smooth! Make sure you don’t overfill the pies, as it will be difficult to transport them into the oven while they are still liquid-y.
We used a pre-made graham cracker crust, but you could also use half of this recipe to make your own (no top crust needed).
Follow the baking instructions in the recipe, making sure to test for doneness. This pie tastes amazing hot or cold!
1 (9-inch) unbaked deep-dish pie crust
¾ cup white sugar
1 tsp. cinnamon
½ tsp. salt
½ tsp. ginger
¼ tsp. cloves
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
- Preheat oven to 425 degrees.
- Combine sugar, salt, cinnamon, ginger, and cloves 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; bake for 40-50 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.)