Hy-Vee Fancy Pumpkin Pie

Ingredients

• 2 (9-inch) frozen regular pie crusts (no need to thaw)
• 1 (15 oz.) can pumpkin
• 1 (12 oz.) can evaporated milk (1 2/3 cups)
• 3/4 cup sugar
• 2 eggs, slightly beaten
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Steps

1. Heat the oven to 425 degrees with a cookie sheet inside to preheat.
2. Mix all the filling ingredients well and divide evenly between the 2 frozen pie crusts. Cover the crust edges with foil so they don’t get too brown.
3. Set the pies on the hot cookie sheet and bake at 425 degrees for 15 minutes.
4. Lower the oven to 350 degrees and bake about 45 minutes more, until a knife inserted in the center comes out clean.

Notes

Makes 2 pies (16 servings).

A Hy-Vee recipe clipping (“Fancy Pumpkin Pie”) taped onto lined notebook paper in Rosie Lee’s recipe box; directions written in our own words. It spreads one batch of filling over two pies, unlike the other pumpkin pies on the site.

Photo: stock photo found online.

More than one card: another copy of this Hy-Vee recipe turned up on a page of clippings in Rosie Lee’s box; the page is shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.