The most famous of Holiday Pies. This one is from the Joy of Cooking (with some minor tweaks). Thanks Mrs. Joy!
ingredients
one unbaked pie crust, trimmed and fluted
2 large eggs 2 cups (or one 16 oz. can) canned pumpkin puree (not pumpkin pie mix!)
1/2 cup sugar
1/3 cup firmly packed light or dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt 1 1/2 cups evaporated milk
directionsone unbaked pie crust, trimmed and fluted
2 large eggs 2 cups (or one 16 oz. can) canned pumpkin puree (not pumpkin pie mix!)
1/2 cup sugar
1/3 cup firmly packed light or dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt 1 1/2 cups evaporated milk
Move oven rack to middle of oven, place a over turned cookie sheet on rack and preheat oven to 375.
Whisk the eggs together in a large bowl.
Add the rest of the ingredients and whisk together until thoroughly until combined. Pour the pumpkin mixture into the crust. Carefully transfer to oven placing pie on the cookie sheet and bake until the center of the filling seems set but quivery - almost jello like - when you nudge the pan. Should take roughly 45 minutes but this varies by oven so keep an eye on it towards the end and/or check every 5 minutes-ish if it needs to bake longer. Remove the pie and let cool completely on a wire rack. Serve cold or at room temperature with whipped cream.
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