Traditional Pumpkin Pie made with pumpkin puree

I used excess pie dough and cut it into
seasonal shapes. These were baked separately
(with a little cinnamon sugar sprinkled over
the top) and then added to the baked &
cooled pie.

A1950's era recipe in combination with our pumpkin puree yields a traditional Thanksgiving pie . . .

Traditional Pumpkin Pie made with pumpkin puree    Makes one 9” pie

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

15 ounces pumpkin puree

1 (12 oz.) can evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1. Mix sugar, cinnamon, salt, ginger and cloves in a large bowl.
   
2. Add eggs and stir to incorporate.
   
3. Stir in pumpkin puree.
   
4. Gradually stir in evaporated milk.
   
5. Pour into pie shell.
   
6. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. And bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours.
8. Serve immediately or refrigerate.
   

Recipe without photos . . .

Traditional Pumpkin Pie made with pumpkin puree    Makes one 9” pie

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

15 ounces pumpkin puree

1 (12 oz.) can evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1. Mix sugar, cinnamon, salt, ginger and cloves in a large bowl.
2. Add eggs and stir to incorporate.
3. Stir in pumpkin puree.
4. Gradually stir in evaporated milk.
5. Pour into pie shell.
6. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. And bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours.
8. Serve immediately or refrigerate.