Ingredients
- 1 can (15 oz) Pumpkin
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs
- 1 can (12 fl oz) Evaporated Milk
- Pie Crust (Recipe from Preppy Kitchen)
- Whipped Cream
Directions:
Don’t need to Prebake the premade pie crust.
- Preheat oven to 425F.
- Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl.
- Beat eggs in a large bowl. Stir in pumpkin and sugar- spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake at 425F for 15 minutes. Reduce temperature to 350F; bake for 40-50 mins until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours
Ingredients for Pie Crust for 2 pie crusts (Recipe from Preppy Kitchen)
- 3 cups all-purpose flour (360g)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cut into cubes (227g)
- 4 to 6 tablespoons ice water (60-90ml)
- In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.
- Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
- Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
- Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.
- Let out for 45 minutes from fridge before rolling.
