Pumpkin Pie

This is a classic Thanksgiving dessert, and while not my personal favorite, my husband and his family very much enjoy it.  I was asked to make a lot of these this year, and so I got a jump on it today while I was working on the Apple Cranberry Pie as well.  It's a pretty straight forward, classic recipe, so I think you'll find it's about the same everywhere.  The only difference is, instead of using cloves in the filling, I used allspice because to me, cloves are a bit too strong.

Pumpkin Pie

1 1/2 c sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ginger
1/2 tsp allspice
4 eggs
1- 29 oz can of pumpkin puree
2- 12 oz cans of evaporated milk
1 recipe double crust pie--2 wrapped discs (makes 2 pies)

Mix sugar, salt, and spices together in a large mixing bowl.  Add eggs and pumpkin and blend well with hand mixer or stand mixer.

Add evaporated milk and mix well to combine everything.  It should look like this when you are done:

It will be very soupy and liquidy.  Don't worry, it will set up in the oven and after it cools.  Set this aside so you can get your crust rolled out.

Just like with the apple pie, we will go over this again.  Dust your pastry board with some flour.  Place your dough in the center and dust with flour again.  Place plastic wrap over the top, and roll it out.

Make sure when you roll it you roll up and down, as well as diagonally so you get a round shape instead of a long oval shape.  When you are done rolling it (it should be pretty thin), peel the dough and plastic wrap off the pastry board (the dough will stick to the plastic wrap, it makes it easier to transport to your pan) and place in the bottom of your pan.  You will do this twice for two pies because the recipe makes 2 pies.

Trim your edges this time because you won't be using a top crust.  You can crimp the edges if you like, or you can just let them lay flat, but you don't want the ragged edge or any overhang.  Pour half of the filling into each pie pan.  Bake at 400 degrees for 15 minutes, and then drop the temperature to 350 and bake for another 45 to 50 minutes.

Let cool and then chill in the refrigerator til ready to serve.  Serve with whipped cream on top.