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
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
Bake for 15 minutes at 425 degrees, then reset
oven temperature to 350 degrees and bake for 40
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 2 PIES
Use 2 15-0unce cans of pumpkin, 2 cans evaporated milk, 4 eggs,
half 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
Serve with Cool Whip or Redi-Wip Cream topping.
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