Mommy's Pumpkin Pie Recipe

Here is my recipe for Pumpkin Pie. As this is pumpkin season I felt it appropriate to post. And it goes well with a pumpkin unit study.

3 unbaked 8 or 9 inch pie shells

1 ½ - cups sugar
1 TBS - ground cinnamon
1 tsp - ground ginger
¾ tsp - ground cloves
1 tsp - ground nutmeg
4 - large eggs
1 - 29 oz can pumpkin or 3 ½ cups pumpkin puree
2 - 12oz cans evaporated milk
1 - 8oz block softened cream cheese

In a small bowl, combine spices and sugar.

In a large bowl, beat the cream cheese and pumpkin until well combined and very smooth. Add the eggs and beat until combined, then add the sugar mixture and mix thoroughly.

Carefully add the evaporated milk and continue beating until combined.

Carefully pour into the unbaked pie shells dividing mixture equally into the 3 shells.

Bake in a 425 preheated oven for 15 minutes then reduce the temperature to 350 and finish cooking for about 45 minutes. Center will be set but may still jiggle like a cheese cake, or quiche. You do not want to wait until the center is completely firm as it will keep cooking after you take it out of the oven then be over done. A knife inserted into the middle will come out clean.

If making pie ahead, freeze the pumpkin and the shell separately and then thaw when ready. Make sure to mix the pumpkin mixture before pouring it into the shell.