Holiday Cheer from R&B: Jennifer
I am thankful this holiday season for the wonderful memories that I have of my mother-in-law Sue Hatch making pies with my children several years back. One of her favorite pies to make and share with her family was pumpkin pie. Below is a simple recipe that she used every time she made it. Please enjoy.
3/4 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) pure pumpkin
1 can (12 fl. oz) evaporated milk
1 unbaked 9 inch (4 cup volume) deep-dish pie shell
Whipped cream (optional) Instructions
Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell
Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Happy Holidays from my family to yours.
Jennifer Hatch CDA
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