3 Can Silky Pumpkin Pie

I found this recipe over 10 years ago in a USA Weekend from the Sunday newspaper. Thanksgiving never goes by without my son requesting this pie. It is his absolute favorite I must agree it is a really good recipe!

1 (15 oz.) can 100% pure pumpkin – we use fresh cooked or thawed frozen pumpkin
½ tsp salt
1 tsp ground ginger
½ tsp cinnamon
¼ tsp allspice
2 large eggs, plus 2 yolks
1 cup canned evaporated milk
1 (14 oz. can) sweetened condensed milk
1 (9 inch) pie shell, baked

• Pre bake pie shell
• Adjust oven rack to lower-middle position.
• Heat oven to 300°.
• In a saucepan heat: pumpkin, salt and spices to blend flavors, about 5 minutes.
• Add milks; cook until heated through.
• Puree eggs and yolks in a blender.
• With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. (If you add the warm pumpkin all at once the eggs will cook and you will have a scrambled mess.)
• Pour warm filling into prebaked pie shell.
• Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes.
• Remove from oven and let cool on a wire rack.

Makes: 1 (9 inch) pie – (this recipe does not double well)

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