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The Practical Baker
Wednesday, November 24, 2010 • Posted November 24, 2010

The "Best" Pumpkin Pie

Courtesy John Innis

My son, John, is a great cook, and every year, for the last 10 or 12, he’s been called upon to bake two of his pumpkin pies for the annual Thanksgiving get-together. We’ve tried other recipes, but none of them measure up to John’s, so the Innis Clan has declared it the "BEST" of the bunch. (John modestly claims that the basic recipe is one that he found on a can of pumpkin, and that all he did was add more and different spices than what was called for.) Regardless, it’s winner!

Ingredients:

¾ cup sugar

½ teaspoon salt

1 ½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 large eggs

1 can pumpkin

1 can evaporated milk

1 9-inch deep-dish pie shell, unbaked

Process:

Heat oven to 425 degrees

In a small bowl, mix the sugar, salt and spices. In a large bowl, beat the eggs until frothy. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk.

Pour mixture into pie shell.

Bake at 425 for 20 minutes. Reduce oven temperature to 350 degrees and bake for 40-50 minutes (until a knife inserted near the center of the pie comes out clean).

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