Monday, November 19, 2007

Pumpkin Pie


This is the pumpkin pie recipe I've used for a long time. I'm not sure where I got it from. MIL? Back of a can? Who knows. It's very basic but it tastes great and is so easy to make.











Here are the steps











Preheat oven to 425.
Mix cane juice, spices and salt in a bowl.










Beat eggs and vanilla in a separate bowl.







Add pumpkin and sugar mixture to eggs and mix well.








Add the evaporated milk gradually and stir until combined each time.







Pour into pie shell.
Bake for 15 minutes in a preheated oven at 425. Then lower the oven to 350 (keeping pie in there) and bake for 45 minutes until set. I put a pie crust shield on the pie once my crust browns to my liking.
Let this pie cool for a good few hours before cutting into it.




Pumpkin Pie

3/4 cup evaporated cane juice/ or granulated sugar
1/2 tsp salt
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp fresh grated nutmeg
1 tsp vanilla
2 large eggs
15 oz can pumpkin puree
1 can evaporated milk (12 fl oz)
1 unbaked pie crust in a 9 inch pie plate



  1. Preheat oven to 425.
  2. Mix cane juice, spices and salt in a bowl.
  3. Beat eggs and vanilla in a separate bowl.
  4. Add pumpkin and sugar mixture to eggs and mix well.
  5. Add the evaporated milk gradually and stir until combined each time.
  6. Pour into pie shell.
  7. Bake for 15 minutes in a preheated oven at 425. Then lower the oven to 350 (keeping pie in there) and bake for 45 minutes until set. Place a pie crust shield on the crust if it is getting too brown.
  8. Let this pie cool completely before cutting into it.





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