This pumpkin pie recipe is extra easy if you use a refrigerated rolled pie crust.
It comes out perfect every time.
Ingredients;
Two 15oz cans of pure plain pumpkin
1 1/2 cups of sugar
1 TSP salt
2 Tsp ground cinnamon
1 TSP ground ginger
1/2 TSP ground cloves
4 large eggs
Two 12oz cans of whole evaporated milk
1 Use my pie crust recipe OR refrigerated rolled pie crust (I prefer the Immaculate brand)
3 strips of foil
Directions;
Have the pie crust at room temperature. Mix all ingredients together until blended. Roll the pie crust out slightly. Press the pie crust into a 10″ pie plate and form the edges by pinching the crust between your fingers. Pour the mixture into the pie crust filling just below the crust edge. Place on a cookie sheet. Bake at 425 for 15 minutes then reduce the temp to 350 and bake for 40-50 minutes more until the center is puffed and a knife comes out clean. Cool and serve with fresh whipped heavy cream.