Prep 20 mins
Cook 55 mins
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
- 1 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄2 cups canned pumpkin
- 1 2⁄3 cups undiluted evaporated milk (usually 1 large can)
- 1 9 inch single unbaked pastry shell
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.