X does not do pie crust and is not ashamed to buy the Pillsbury crust in your grocer’s dairy case. A man’s got to know his limitations.
For a 10 inch pie
1 15 ounce can of pumpkin
1 bottom pie crust (you can use frozen too)
2 beaten eggs
3/4 C sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 12 ounce can evaporated milk
Preheat your oven to 425°. Mix ingredients in order listed.
Pour into prepared pie crust.
Put foil around the edge of your pie to prevent crust over browning.
Put pie on cookie sheet and bake 15 minutes, then reduce heat to 350° and bake for 40-50 additional minutes.
My notes on this recipe are as follows:
Leave foil on entire time…
After reducing heat, bake for 47 minutes…(my oven).
Place on rack to cool.
This recipe is from the label on the can of pumpkin pie filling. It’s as good as any, I think