Pumpkin Pie

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. 

1. Preheat oven to 425F.
2. Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl.
3. Beat eggs in a large bowl. Stir in pumpkin and sugar- spice mixture.
4. Gradually stir in evaporated milk. 
5. Pour into pie shell.
6. Bake at 425F for 15 minutes. Reduce temperature to 350F; bake for 40-50 mins until knife inserted near center comes out clean. 
7. 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)

Instructions

• 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.