MANDY'S
PUMPKIN PIE
Submitted
by Mandy
The story behind this recipe dates
back to when I was a child. Every
year I made the pies at Thanksgiving. I
originally followed the recipe on the back of a can of pumpkin.
Not knowing what evaporated milk was, I picked up another ingredient
which for years I called my “secret ingredient.” About a year ago I saw my
recipe on the back of a can of sweetened condensed milk, and knew the company
finally caught on to how good this was.
Now every Thanksgiving, my husband and I have a tradition of waking up
early and I bake pies while he bakes homemade bread loaves from his own recipe
for our family and friends. It is one of my favorite traditions.
Ingredients:
¾
cup sugar
½
teaspoon salt
½
teaspoon ground cinnamon
½
teaspoon ground ginger
¼
teaspoon ground cloves
2
large eggs
1
can Libby’s pumpkin or 1¾ cups of fresh pumpkin
1
can Eagle Brand Sweetened Condensed Milk
2
deep dish pie shells
1)
Heat oven to 425o
2)
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
3)
Beat eggs in a large bowl. Stir in pumpkin.
4)
Gradually stir in spice mix and then slowly add the sweetened milk while
continuing to stir.
5)
Divide evenly into two pie shells
Bake at 425o for 15 minutes. Reduce heat to 350o and continue baking for 40-50 minutes (55-60 minutes at high altitude).
For
the perfect pie crust, cover edges of crust with tin foil before baking.
Enjoy!!