With the availibility of premade pie crusts at the supermarket and the ease of putting together a pumpkin pie filling, there is no excuse to make do with store-bought versions. Here is my take on the classic pumpking pie filling. This makes two pies.
Pumpkin Pie
1 1/2 cups granulated sugar
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
2 tablespoons brandy
4 large eggs
1 29-ounce can of pumpkin (NOT the pumpkin pie filling type, just the pumpkin)
2 cans evaporated milk (12 ounce cans)
2 unbaked pie shells
Combine the sugar, salt, spices, pumpkin together in a large mixing bowl. Beat the eggs and add them to the pumpkin mixtures. Mix in the brandy. Whisk in the evaporated milk, stirring to mix together thoroughly. Divide between the two unbaked pie shells.
Bake in a preheated 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and continue baking for approximately 40-50 minutes. Pie is done when a sharp knift inserted in the middle of the filling comes out 'clean'. It means the pumpkin custard is baked.
Cool thoroughly and then refrigerate until served.
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