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Best Pumpkin Pie!



Preheat oven to 375F.
Prepare pie crust.
For filling, in a large bowl combine pumpkin through cloves.
Add eggs, beat lightly with a fork until combined.
Gradually add milk; stir until combined.
Carefully pour filling into pie shell.
Cover edges with foil.
Bake 30 minutes.
Remove foil.
Bake 25-30 minutes longer until a knife inserted near middle of pie comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
Make up to 2 days ahead of time.
(Will be better set if made ahead).
Tip: Make sure to crimp crust into a high edge to keep filling from bubbling over.