My family asks for this all year instead of birthday cakes. The trick is to not use as many spices as most recipes call for. We really like the simple taste of pumpkin so I omit the cloves and ginger all together. It’s smooth and fresh.
Jenny's Pumpkin Pie
This is so good, we eat it all year. It's pure comfort food after a nice meal. Less spice and more pumpkin flavor! My recipe makes 2 pies so there is plenty for the next day too!
Prep Time 8 minutes
Cook Time 55 minutes
Total Time 1 hour 3 minutes
Servings 16
Ingredients
- 1 1/2 cups sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. vanilla extract
- 4 eggs
- 1 can pumpkin 29 oz.
- 20 oz. evaporated milk (almost 2 cans)
- 2 favorite pie crust (unbaked)
Instructions
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Combine all of the ingredients except the pie crusts. Pour into the pie crusts and bake at 425 degrees for 15 minutes, then at 350 degrees for 40 minutes or until mostly set in the middle. Cool completely before serving.
