| PUMPKIN PIE Preheat oven to 425 F. Recipe requires two unbaked 8-9 inch pie shells. 1 ¾ cups of white sugar 1 ½ teaspoon cinnamon ½ teaspoon of salt 6 eggs 2 cans of evaporated milk 1 large (29 oz.) can of pumpkin In a deep bowl, beat all ingredients together on high speed with an electric mixer for five minutes or until thoroughly mixed. Stirring constantly to keep ingredients blended, divide by pouring into two unbaked pie shells. Bake 425 F for 10 minutes then reduce heat to 375 F and finish baking 30-40 minutes or until the edges of the pie shells have browned and the filling set. Test by inserting a knife tip into the center of the pie. If it comes out clean the pie is ready. |
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