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Walt's Pumpkin Pie Recipe


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     Walt's Pumpkin Pie

Category   Desserts - Breads
Sub Category   None
Servings   Makes 4 pies (32 )

3 15-ounce cans pumpkin
4 deep dish 9 inch pie crusts
3 12-ounce cans evaporated milk
5 eggs, beaten
3 cups of brown sugar packed
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
2 teaspoons of ground nutmeg
1 teaspoon of salt
1 teaspoon of ground cloves
1 teaspoon of allspice
1 tablespoon of cornstarch

Pre-heat oven to 425 degrees f. Combine ingredients in large bowl, beginning with pumpkin, evaporated milk, brown sugar and beaten eggs, then seasonings and cornstarch. Use electric beater to create smooth mixture. Distrbute mixture into 4 pie shells being careful not to fill crust above imaginary line 1/8th inch below crust border. Place leftover mixture after all shells are filled to proper level in small oven-safe dish(es) and place in oven to bake along-side pies. Place filled shells on baking sheets. Place baking sheets in pre- heated oven two sheets on each of two oven racks, being careful to keep the mixture in shells as level as possible. Note- May need to use bunched tin foil to ensure the contents of shells remain level during baking. Bake for 15 minutes at 425 degrees, then reset oven temperature to 350 degrees and bake for 40 additional minutes.
During last 10 mnutes of baking time, cover shells with large sheet of tin foil, one on each oven rack, to prevent pie crust from becoming too dark. When pies are done (golden brown), remove from oven and cool using stacked pie racks.
REDUCE TO 3 PIES Use 2 15-0unce cans of pumpkin, 2 cans evaporated milk, 4 eggs, 3/4ths the specified amount of spices and salt, and 1 tbs conrnstarch. Author's NOTE- The secret to excellent tasting pumpkin pie has little to do with the pumpkin itself (I started with fresh pumpkin instead of canned and could tell very little difference) and all to do with seasoning. The reason for baking in large batches is that it allows for use of greater amounts of seasoning.
Cool pies for at least one hour before slicing and serving. Cover finished pies with plastic wrap and place in the refrigerator to store.
Serving Suggestions
Serve with Cool Whip or Redi-Wip Cream topping.

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