Our Best Pumpkin Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 5-6
ingredients
- 1 1⁄4 cups canned pumpkin
- 1 cup cooked yam
- 3 large eggs
- 3⁄4 cup sugar
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
directions
- Preheat the oven to 400 degrees.
- Form the pie shell. You may use pie crust mix or your favorite recipe. Make a built up crust in a standard 9 inch pan. If not, use a deep dish pan. A dark pan works best.
- Mix all the ingredients together using a stand-type mixer or an electric beater until smooth. Some fibers may stick to the beaters; remove and discard them.
- Pull out oven rack half way. Place the pie shell on rack in the center of the oven. Immediately pour the filling into the pie shell.
- Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield, and bake for another 40 minutes or until done. A knife inserted near the center should come out clean when done.
- Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.
- Top with whipped cream, if desired.
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