1 pound pumpkin puree
6 oz. granulated sugar
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
12 fluid ounces evaporated milk
1 9 inch pie shell, unbaked or roughly 1 pound pie dough
1. Combine the eggs and pumpkin. Blend in the sugar.
2. Add the salt and spices, and then the evaporated milk. Whisk until completely blended and smooth.
3. Allow the filling to rest 15 to 20 minutes before filling the pie shell. This is a good time to roll out your pie dough and place in your shell.
4. Pour the filling into the unbaked pie shell. Place in the oven on a preheated sheet pan at 400 degrees F. Bake 15 minutes. Lower the oven temperature to 350 degrees F and bake until a knife inserted near the center comes out clean, approximately 40 to 50 minutes.
This recipe was one of the first recipes I did in my first baking classes in culinary school. This recipe is based from the one that we did in class, mostly with just some variation in the spice levels. It is one that I share with others because I found it to be so easy to do. With culinary being my main focus, I am definitely still learning when it comes to baking. It is an art that I am forever envious of when I see bakers and pastry chefs making goodies so effortlessly. I did however share this recipe also during one of my kids cooking class, and I just have to share the picture. Because it was a large group and they ranged in ages from 5-13 I went ahead and made the filling and had them form their own dough in their individual pie shells. And maybe, by some others standards they aren't the "prettiest" pumpkin pies, but in my opinion after baking all their pies turned out perfect :)