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Pumpkin Pie

We were not able to pass our love of mincemeat on to our children. For them for Christmas Eve we always make Pumpkin pie. We use this recipe for our Thanksgiving celebration too.

This recipe makes two large pies.

• 8 eggs
• 2 large cans of pumpkin (796ml/28oz each)
• 4 cups brown sugar
• 4 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp ginger
• 1 tsp salt
• 3 cups evaporated milk (can top with orange juice if short)
• 2 unbaked deep dish pie shells (9″)

Beat eggs lightly in large bowl. Add pumpkin, sugar,cinnamon, nutmeg,ginger, and salt: stir until well combined. Blend in milk.

Pour filling into pie shells.

Bake at 425F for 15 minutes then reduce heat to 375F and continue baking for 30 to 35 minutes. Check with knife – if clean when inserted they are done

Our next favorite Christmas recipe Two Tone Holiday Pie
For our favorite recipes for all seasons click on the image

Related Posts:

• Pumpkin Crème Brulée
• Two-Tone Holiday Pie