Pumpkin Pie, No Thanksgiving Is Complete Without It

 

Ingredients
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
15 oz canned pumpkin pie, 1 can
12 oz carnation evaporated milk, 1 can
2 unbaked pie crust

1. Pre heat oven to 425 degrees F
2. Butter and flour pie pan

3. Lay the pie crust on the bottom of the pie pan.  Press into the pan, allowing the pastry to be a little higher than the side of the dish to crimp a crust (Pillsbury makes a great pre done pie crust)

MY SECRET: I can’t crimp pie crusts!!! Yep it’s true, so I braid my crust.  I use the second pie crust available in the Pillsbury package, cut into small strips and braid.  Egg wash the top of your pie crust in the pie pan, and place the braid around for a fun crust that will impress your family!
4. In a mixer combine sugar, salt, cinnamon, ginger, clove, eggs, pumpkin, and evaporated milk

 

5. Distribute the pie mixture into the pie dish
6. Once the filling is placed into uncooked crust, egg wash crust so it browns nicely (egg wash is 1 egg and a splash of water; just brush onto crust)

 

7. Place pies into the oven at 425 degrees F for 15 minutes
***TIP: place pies on a cookie sheet when placing in the oven to bake.  It helps prevent spills when placing pies with liquid filling into the oven and overflow spills when baking
8. After 15 minutes passes decrease temperature in the oven to 350 degrees F and cook for another 40-50 minutes

9. Also place foil along the crust so it doesn’t burn, after the first 15 minutes of baking

10. Once cooked remove and let cool. Serve with cool whip for the best pumpkin pie according to my dad!
11. Enjoy!!!