Pumpkin pie is a favorite at our house, especially during the holiday season! This recipe contains just the right amount of spice…at least according to my family! 🙂 The spice factor is different in this pie than in many pumpkin pie recipes…Not too much spice, with a little more cinnamon and cloves and a little less ginger. And I don’t feel the need to use nutmeg or all-spice. But if you like them…by all means, throw a little in!
I use Pillsbury Pie crust, which can be found in the refrigerated section of most grocery stores. If you don’t have time to set it out to bring it to room temperature, you can put it in the microwave for 5-7 seconds to make it easier to handle. Unroll each crust onto a lightly floured surface and then place in your pie pan. Place it evenly in the center and fold over the additional crust on edges. I use my thumb to shape the pie crust into a “wavy pattern” as shown below, but I know a lot of people who press with a fork to make lines in the crust if you prefer than look.
The filling is easy as you just add ingredients in the order given, mixing after each addition. I try to mix the spices together first so that they are evenly distributed before they mix with the wet ingredients. I always use low-fat and sometimes even fat-free evaporated milk with great results!
I also use a crust protector, as pictured below, to keep the pie crust from getting too brown or burning. I grew up using strips of foil and wrapping them around the crust, so you can do this, but the crust protectors are inexpensive and so worth the investment! I also put a cookie sheet on the rack below the pies to catch any spills as it is a lot easier (and let’s face it….less smelly) if the filling spills on a cookie sheet and you don’t have to clean the mess off the bottom of your oven.
I cool them completely and then store the pies in the refrigerator, but I like pumpkin pie chilled. It’s tradition at our house to have this pie for breakfast the morning after Thanksgiving. Once you taste it, you just might want to make this a tradition too!
| Prep Time | 15 min |
| Cook Time | 65 min |
| Servings |
pies
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- 4 eggs slightly beaten
- 2 9 inch unbaked pie crusts
- 29 oz can solid packed pumpkin
- 1½ c sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- ¾ tsp ground cloves
- ½ tsp ground ginger
- 3 c evaporated skimmed milk (two 12 oz. cans)
Ingredients
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- Preheat oven to 425*.
- Prepare pie crusts and place into two 9 inch pie dishes.
- Combine filling ingredients in order given, beating with an electric mixer after each addition.
- Pour into pie crusts.
- Bake for 15 min.
- Reduce temperature to 350* and bake for another 40-50 min or until knife inserted in center comes out clean.
- Cool completely.
*Mom’s Tip: Use a crust protector or cover exposed pie crust with foil to prevent getting too brown.
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