We've talked about pie crusts before here. Now it's time for you to whip some up and line a 9 inch pie pan you have sprayed with one.
A classic pumpkin pie recipe can be found on nearly every can of pumpkin puree. So make sure you actually get "pumpkin puree" and not "pumpkin pie filling" (that stuff's nasty).
Preheat an oven to 350. Spray a pie pan, roll out the crust and finish the edges. Now chill the crust while you make the filling.
You will need:
1 15 oz can of pumpkin
1 12 oz can of evaporated milk
3/4 cup of sugar
1/2 tsp salt
|that's not brown sugar|
|nice and smooth|
*if you are worried about the pie spilling, place the shell on a bake sheet before filling it, then it will be easy to put into and take out of the oven.
Bake at 350 for 40-50 minutes. To test it, jiggle (*technical term) the pie a bit to see how it wobbles. If it looks too loose, keep baking 4 minutes at a time. If it seems set, with very little jiggle, you are good to go. The pie will deflate a little as it cools. You may also notice small cracks around the edge of the filling, near the crust. If you have large cracks, you over-baked your pie (just as a cheesecake will crack).
Cool the pie completely before trying to cut it. I like to chill mine before actually cutting and serving it because it comes out of the pan even easier. And don't forget the whipped cream!!