PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE

PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE image

Provided by Peggi Anne Tebben

Categories Pies

Time 1h10m

Number Of Ingredients 11

*single flaky pie crust
1 cup sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 1/2 cups home canned pumpkin or store bought
1 (12 oz.) can evaporated milk or cream
enough water added with canned milk or cream to make 2 cups total
3 eggs, slightly beaten

Steps:

1. *Prepare the pie crust: Place single crust in deep dish pie plate. If you have a darker one, preferably. They brown the crust better. I use a purple one. *https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen
2. Preheat oven to 375°.
3. Combine all ingredients & mix with large whisk until smooth. I can my own pumpkin. When I do, I make it in quart jars, but only fill the jar about 3/4 of the way full & that way I don't have to even measure, just dump it in. I don't worry if it is a little more or less, as it still comes out perfect every time.
4. Pour as much as you can into deep dish pie crust without hiding the edge of crust. Freeze the remainder or split this between 2 pies & make 2 skinnier ones.
5. Place foil or pie crust shields around crust.
6. Cook in center of oven for 25 minutes.
7. Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
8. Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.