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Devilish Desserts: Classic Pumpkin Pie

Source of Recipe

halloweenkitchen.com


Recipe Introduction

"It's not just for Thanksgiving anymore! What better treat for Halloween than a pumpkin pie? And let's not skimp on the whipped topping, pick up a carton of heavy cream and whip up some real whipped cream to top off your perfect pumpkin pie! I picked up a special pan to use for all my pumpkin pies, it's shaped like a pumpkin! You can find it at most arts and crafts stores that have a cake decorating section or at a restaurant supply store that carries cake decorating supplies. It adds that special something!"

List of Ingredients

3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1 tsp.ground cinnamon
1 & 3/4 cups ( 15 once can) pumpkin filling
1/2 tsp. ground ginger
3/4 tsp. ground cloves

TIP: You can substitute pumpkin pie spice for all the individual spices. Use 3 tsp. of pumpkin pie spice instead.


Recipe

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.

BAKING
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.

STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it's better then getting botulism. Top with a whipped cream and there you have it! A classic pumpkin pie!