Over the years, we have made hundreds of pumpkin pies. This is our favorite recipe. This recipe makes two pies.
2 1/2 cups canned pumpkin
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons flour
2 1/4 cups evaporated canned milk
1/2 tablespoon vanilla
2 unbaked, nine-inch pie crust, not deep dish
Preheat the oven to 400 degrees.
- With your stand-type mixer, combine the pumpkin, eggs, sugar, salt, cinnamon, nutmeg, ginger, and flour.
- Add the evaporated milk and vanilla. Pour the filling into the pie shells.
- Bake for 35 minutes. Cover the edges of the pie crust with a pie shield or aluminum foil. Bake for another ten or fifteen minutes or until a knife inserted near the center comes out clean. Cool on a rack.