Pumpkin Pie Ingredients
1 can (12 oz) NESTLE CARNATION Evaporated Milk
1 can (15 oz) LIBBY's 100% Pure Pumpkin
2 X-Large Eggs
3/4 cup Lightly packed Granulated Sugar
1/2 teaspoon Coarse Salt
1 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Ginger
1/4 teaspoon ground Cloves
Pie Crust homemade or store bought (I used Marie Callender's Deep Dish Pastry Pie Shell)
Pumpkin Pie Directions
Heat oven to 425°F.
In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Set aside for now.
In a large bowl, beat eggs with whisk. Add pumpkin and sugar-spice mixture and combine with spatula.
Gradually add evaporated milk stirring with spatula just until combined.
Let pie crust come to room temperature and place into glass or ceramic pie dish and press sides and bottom firmly.
Crimp crust or decorate as you wish.
Add in freezer for 15 minutes so pie crust holds its shape.
Remove from freezer and pour pumpkin pie mixture into pie shell.
Bake pumpkin pie at 425°F for 15 minutes.
After the first 15 minutes of baking, reduce oven temperature to 350°F, place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.
Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.
Cool pumpkin pie on a wire rack for 2 hours before serving.
After first 20 minutes of cooling, place decorative cutouts gently on top of pie.
If not serving right away, carefully cover with foil and refrigerate until you are ready to serve it.
Crust Cutout Ingredients:
1 homemade or store-bought pie crust at room temperature
Roll out 1 pie crust and make as many shape cutouts of your choice.
Place cutouts on a cookie sheet.
Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown.
Remove and place on wire rack to cool.