Pumpkin Pie

 

YUM !!  I remember eating pumpkin pie during the Holiday's at my Grandmother's house.  I didn't really care for pie as a kid, but this was the one pie I did enjoy growing up.  

Ingredients:

1 Pie Crust - I use THIS one

2 large eggs

1/2 Cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

2 Cups of Pumpkin Puree

1 1/2 Cups of Evaporated Milk

Whip Cream

Heat your oven to 425 degrees.  Beat the eggs slightly in a medium bowl with a wire whisk or electric mixer.  Beat in all the remaining ingredients (except the whip cream). 

Pour your mixture into your pie crust.  Do not fill your pie crust too full.  If you have left over batter, it is fun to bake in a small Pyrex dish and eat as a snack.

Bake for 15 minutes and then reduce your oven temperature to 350 degrees.  Bake about 45 more minutes or until a knife inserted in the center comes out clean.  Refrigerate about 4 hours or until chilled. Serve with Whipped Cream.  Immediately refrigerate any remaining pie after serving.

I make whip cream from the box cream you can get in Addis (almost always have it at Bambis, sometimes have it at Negash and Shoa).  I add about 1 Cup of sugar to 2 Cups of Cream and mix it with a hand mixer until  it firms up to whip cream.