Monday, September 12, 2016

Pumpkin Pie, Pumpkin Pie, Pumpkin Pie

This makes a big batch of pumpkin pie....six good sized pies! The filling can also be  baked into tarts, custards, muffins, loaves, etc. It is a classic pumpkin pie recipe with plenty of spice and is super easy to make. Just ensure you  have a bowl or tupperware container big enough to mix the batter in. What's sad is the 12 cups of pumpkin hardly put a dent in our pumpkin supply.
Pumpkin Pie
6 pie crusts, not par-baked
12 cups pumpkin puree
10 cups evaporated milk
12 eggs
6 cups brown sugar
2 teaspoons salt
3 Tablespoons ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg

Prepare the crusts. Whisk remaining ingredients together. Pour into crusts. Bake at 400F for 15 minutes, then at 350F for 20 minutes or until set. 

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