Rylie Horrall | Lifestyle Editor
Family recipes are something that are often protected and cherished – this is true for my family as well. Once fall rolls around, my mom takes the time to start baking fall inspired goodies for the next three months. One dessert she never fails to prepare is a delicious pumpkin pie, here’s the recipe she follows. Happy baking season.
PUMPKIN PIE
Start to finish: 1 hour 10 minutes
1 (9 inch) unbaked deep dish pie crust
¾ cup of white sugar
1 teaspoon of ground cinnamon
½ teaspoon of salt
½ teaspoon of ground ginger
¼ teaspoon of ground cloves
2 eggs
1 (15 ounce) can of 100% pure pumpkin
1 (12 fluid ounce) can of evaporated milk
Preheat the oven to 425 degrees F°
Combine the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a larger bowl. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk. Pour the finished mixture into the pie shell.
Bake for 15 minutes. Reduce the temperature to 350 degrees F°. Bake for 40 to 50 minutes or until knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze — this will cause the crust and filling to separate.
To create a more festive Halloween pie, try using cookie cutters to create some spooky shapes to place on top of the pie, such as a ghost, bat, spider, or pumpkin. Cookie cutters in the shapes of various leaves are an alternative for a general fall look.
Contact the author at rhorrall17@wou.edu
