Saturday, November 20, 2010

Millie's Pumpkin Pie

This week's blogs will feature The Ladies' favorite Thanksgiving dishes.

Millie writes

Lance and I take pumpkin pie very, very seriously. In fact, our wedding "cake" was actually a 3-tiered pumpkin pie! When I make these pies for Thanksgiving I triple this recipe because one of our most cherished traditions is to eat leftover pumpkin pie for breakfast the morning after the feast.

Millie's Pumpkin Pie

4 eggs, lightly beaten
4 cups pureed pumpkin
1 1/2 cups granulated sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
2 9" deep dish or 4 9" shallow pie crusts

Preheat oven to 425. In a very large bowl, combine ingredients in the order given. Pour filling into pie crusts. Bake for 15 minutes, then reduce heat to 350 for an additional 40-50 minutes for deep dish pies, 20-30 minutes for shallow pies.

Let cool; serve with whipped cream, if desired.

Note: To test for doneness on a custard pie, gently shake the pie plate. If the "wobbly" section in the center of the pie is bigger than a quarter, let it bake a little longer; if it is the size of a quarter or smaller, take it out. The center will solidify as it cools.

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