Preheat oven to 425 degrees and bake pie shells for 5 minutes. Reduce heat to 350 degrees.
Mix Pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk. Whis untill well combined.
Evenly divide the pumpking filling between the two pie shells. Return the pies to the oven to bake untill all the center is set, 40 to 45 minutes. The filling will be slightlyloose in the center but will firm up as it cools.
Place on a wire rack until completely cool. Transfer to the refrigerator until well chilled, about 2 hours or overnight.
Originally Submitted
11/28/2012
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