Tennessee Rebel Pumpkin Pie

This pumpkin pie has been a family favorite for decades! Unlike many store bought pumpkin pies this variation has a more gentle take on the spices used to achieve that nostalgic pumpkin pie taste. This pie also does not feature an immense amount of sugar and therefore showcases the flavor of the pumpkin in a remarkable way. Don’t believe me? Make a couple, they’re easy and a crowd pleaser!

½ cup sugar (rounded)
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1       large eggs
1 15ounce can pumpkin
1 12 ounce can of evaporated milk
2 frozen 9 inch shallow or traditional pie shells (NOT deep dish)

1.     Preheat oven to 425°F
2.     Combine sugar, salt, cinnamon, ginger, and clove in a mixing bowl and combine well.
3.     Add pumpkin to dry mixture and begin to mix it up.
4.     In a separate small bowl beat eggs well and then add to dry mixture.
5.     Add evaporated milk a little at a time to pumpkin mixture making sure to mix very well before adding more. Incorporate the whole can.
6.     Fill the two pie shells evenly with mixture
7.     Place pies on a cookie sheet in case of spillover while baking. Bake pies on 425°F for 15 minutes.
8.     Reduce oven to 350°F and continue to bake pies about 40 minutes.
9.     Check for doneness by inserting a toothpick in the center of the pie. If it comes out clean the pies are done. If it does not come out clean then continue to bake in 2-3 minute intervals or until the toothpick is clean.

10.  Let pies cool for at least an hour and either serve or refrigerate until ready to serve.

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