3/4 cup white sugar (or 1 cup for a sweeter pie)
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
3 cups sieved, cooked pumpkin
2 1/4 cups milk (low-fat is fine)
1/2 teaspoon vanilla extract
Prepared Crust (See “Basic Pie Crust” Recipe and halve it for an open-faced pie)
Directions & Notes:
1. Mix all ingredients together in a large bowl. Or I sometimes put them all in the blender and blend on low until just combined.
2. Pour the pumpkin mixture into the prepared pie crust (just the raw crust pressed into the pie dish) until the pie dish is almost full. Depending on the size pie dish I use, there is sometimes just a little extra pumpkin mixture, which I use to make an extra mini-pie or sometimes just discard.
3. Bake the pie at 425 degrees F for 15 minutes, then reduce the heat to 350 degrees F and bake it for an additional 45 to 60 minutes until a clean knife inserted in the center of the pie comes out clean.
4. Cool and serve.
This pie has gone over really well with both Chinese and western friends, especially when made with just 3/4 cups sugar.
Serving Estimate: Makes one 9″-11″ pie.
alternatelyMerriam-Webster: alternately definition: occurring or succeeding by turns. →