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Dough made out of flour, butter, water, and a pinch of salt.
¾ cup sugar ½ tbsp salt 1 tsp cinnamon ½ tsp ground ginger ¼ tsp ground cloves 2 eggs 1 ¾ cups canned pumpkin meat 1 ½ cups evaporated milk 1. Mix sugar, salt, and spices in a small bowl. 2. Whip the eggs lightly in a large bowl. Stir down the pumpkin and the sugar-spice mix. 3. Stir down the evaporated milk little by little. 4. Pour the contents of the bowl into the piecrust and cook in 390-435°F/200-225°C for 15 minutes. 5. Lower the temperature to 350°F and cook the pie for another 40-50 minutes, until a knive slicing into the middle of the pie comes out dry. You mustn't let the pie cook for too long because, from what I have heard, dry pumkin pie is incredibly disgusting. 6. Let the pie cool on a rack for about 2 hours. Serve with coolwhip or sweetened whipped cream. |
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