KHTS is bringing the community five classic Thanksgiving recipes in a special video feature series ending on Monday, Nov. 25. Check back every day for the latest recipe!

Part Two: Pumpkin Pie

Total Time: 1 hr 30 min (Prep – 15 min, Cook – 1 hr 15 min)

Yields: 2 pies

Ingredients:

Two 9-inch shortbread pie crusts

2 cups pumpkin (canned or mashed pie pumpkin)

1 cup sugar

1 ½ teaspoons ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground ginger

1 teaspoon ground cloves

½ teaspoon vanilla extract

½ teaspoon salt

1 ½ cans (12 oz. each) evaporated milk

4 large eggs

Whipped cream (if desired)

Directions:

Preheat oven to 425 degrees.

Mix sugar, cinnamon, ginger, vanilla extract, allspice, cloves, and salt in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Cover the exposed edges of the empty pie crusts with strips of aluminum foil to prevent them from burning. Fill pie crusts with mixture.

Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 degrees and bake another 60 minutes, or until a knife inserted into the center comes out clean.

For best taste, refrigerate overnight. Serve with whipped cream, if desired.

See the full collection so far:

Classic Thanksgiving Recipes, Part One – Mashed Sweet Potatoes with Marshmallows

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