1 9 Inch Deep-Dish Pie Crust, 1/4 Teaspoon Ground Cloves -Unbaked 2 Eggs 3/4 Cup Granulated Sugar 1 3/4 Cups (15 Oz Can) Libby's 1/2 Teaspoon Salt -Solid Pack Pumpkin 1 Teaspoon Ground Cinnamon 1 1/2 Cups (12 Oz Can) Carnation 1/2 Teaspoon Ground Ginger -Evaporated Milk
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes more until knife inserted near center comes out clean. Cool on wire rack for 3 hours. Serve immediately or chill. Makes 8 servings.
For 2 shallow 9 inch pies: Bake in preheated 425 degree oven for 15 minutes, then reduce temperature to 350 degrees and bake 20 to 30 minutes more or until pie tests done.
Recipe - Jean Hansen
Calla Ferre - Santa Cruz County Fair: 1st Place (1986)
April Ferre - Santa Cruz County Fair: 1st Place (1997, 2000), 2nd Place (1998-1999), Best of Show (1997)
Garnished with Whipped Cream and a Cinnamon Turkey (Click for Cinnamon Turkey Instructions)
"It's not Thanksgiving without Pumpkin Pie. This recipe has always turned out excellent." - Calla Ferre
"Use extra bits of pie crust and small cookie cutters to make turkey or leaf-shaped cinnamon and sugar decorations for on top of the pie." - April Ferre
"Use extra bits of pie crust and small cookie cutters to make turkey or leaf-shaped cinnamon and sugar decorations for on top of the pie." - April Ferre
