wyo_rose

I like a traditional dense pumpkin pie at Thanksgiving time. I've have the more custardy type pumpkin pies, chiffon pumpkin pie, cheese cake pumpkin pie, unbaked pumpkin pie, pumpkin pie with a crumb topping, pecan topping...they're all good, but I want a pie that you can hold in your hand and eat.

Kuner's brand pumpkin is the best canned pumpkin around. If you make your own pumpkin, bake it - don't boil or steam it.

2 eggs - beat in large bowl
Add 1 can 15 oz Kuner's pumpkin
Measure 3/4 cup of sugar in 1 cup measuring cup
1/2 cup teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash cloves
1/4 teaspoon allspice is good is you have the real allspice and not the spice mixture
Mix all those seasonings in with the sugar.
Pour in with the pumpkin and eggs and beat well.
Mix in 1 can evaporated milk.

Pour in an unbaked pie shell and bake at 425 for 15 minutes. Turn the heat down to 350 and bake 40 - 50 minutes longer until knife inserted in center comes out clean.

Let cool at least 30 minutes. After 2 hours refrigerate, if there's any left.

Double recipe for a large can of pumpkin.

Pvt Butter

there is no better recipe than this one. I made a few of these last week too. By the end of the week, every last crumb was gone.

WocusWoman

Anytime I make pumpkin pie, I use about 1/2 the milk the recipe calls for. It's always comes out dense and delicious.

wyo_rose

Oh, less milk! I'll have to try that.

Joe's Dad

I keep coming back to this recipe. Ima get my apron and make me a couple.

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wyo_rose

Here's the bestest recipe!!

Haven't tried the less milk thing yet, but if I can't find evaporated milk on sale I'll try that.

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Pvt Butter

less milk will make it more dense. However, you'll get a better custard with a full can of evaporated milk. The water has already been removed, so what you are getting from the milk directly affects the viscus of the pudding.