Recipe found on bloominthyme.com
Makes 1 pie
- 3 cups cooked pumpkin, mashed
- 1 cup sugar
- 1½ tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp salt, optional
- 4 large eggs
- 1½ cans (12 oz) evaporated milk
- Pie pastry – use store-bought or make your own
Note: you may use pumpkin pie spice instead of cinnamon, cloves, allspice & ginger
Mix ingredients well using a hand blender or mixer. Pour mix into pie shells, about 1/2 inch from top. If soupy, don’t worry – it will firm up during the baking process.
Bake pie at 425°F for the first 15 minutes, then turn temperature down to 350°F and bake another 45 – 60 minutes, until a knife inserted comes out clean. For a convection oven, it’s closer to 35 – 40 minutes.
Enjoy warm or chilled, whipped cream or ice cream. Let your taste buds be the boss!