Sarah Lou's Favorite Pumpkin Pie
Pie can sometimes seem a little daunting but this one is not at all! It is easy and so delicious. It’s sure to be the crowd favorite and bring back all of your guests’ childhood memories of home cooked pies! Below you will find the recipe and some kitchen tools that will make the baking process a little smoother.
¾ Cup Granulated Sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 oz.) Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped Cream (not required, but definitely delicious)
1. Preheat oven to 425 F.
2. In a small bowl mix sugar, cinnamon, salt, ginger, and cloves. In a large bowl beat eggs, then add pumpkin and spice mix. Slowly incorporate evaporated milk.
3. Pour into pie shell and place a Pie Crust Shield on the Pie Crust, leave on for entire bake time.
4. Bake pie at 425 for 15 minutes, reduce temperature to 350 and bake for additional 45-50 minutes or until toothpick comes out clean. Cool on a wire rack for at least two hours. Slice and top with a generous amount of whipped cream!