Mom’s Pumpkin Pie (Helen Turk)
Deep dish pie shells ( really fits one very full deep dish with some extra... like a pie and half. ) 1 large can pumpkin (two small)
5 eggs
1 can evaporated milk
11⁄2 c sugar
1t salt
2t cinnamon
1t ginger
Dash cloves if desired
Combine all ingredients well and fill pie shell or two.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours.
Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
Deep dish pie shells ( really fits one very full deep dish with some extra... like a pie and half. ) 1 large can pumpkin (two small)
5 eggs
1 can evaporated milk
11⁄2 c sugar
1t salt
2t cinnamon
1t ginger
Dash cloves if desired
Combine all ingredients well and fill pie shell or two.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours.
Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
