Homestyle Pumpkin Pie

Ingredients

• 1 15oz can Farmer’s Market organic pumpkin pie mix
• 3/4 cup evaporated milk
• 2 eggs, slightly beaten
• 1 9” deep dish pie shell

Directions

At our farm kitchen we love this article with tips for baking pumpkin pie:
http://www.finecooking.com/articles/why-pies-crack-shrink-tough-crumbly.aspx

Add'l Notes on Time and Temperature
Since Pumpkin Pie bakes best with an initial hot blast and then a slightly lowered temp, always preheat your oven to 425 degrees and after the pie has been baking for 15 minutes, reduce the temperature down to 350. The next phase of baking at 350 degrees will last 32-40 minutes. Several factors can influence the length of time it takes to finish baking your pie, including the consistency of the pumpkin, oven heat or moisture variations, the crust you make or buy, and the type of baking dish or pie pan.

After 32 minutes at 350 degrees, perform a "pumpkin pie doneness test" by inserting a knife into the pie (but NOT in the center of the pie...insert the knife about 1 1/2 inches away form the center.) Pumpkin Pie is done when the knife comes out clean. As the pie cools on the wire rack, it will continue to bake the center. This is why we do not recommend conducting this test at the center of the pie.

The appearance of tiny bubbles around the edge of the pie, or, a filling that separates from the crust, signifies over-baking. Remove the pie from the oven immediately and place on a wire rack in a draft free spot. (And do not dismay if your pie has a bit of a dark top in places. Most likely it will be just as scrumptious as a picture-perfect pie. Whipped cream on top is wonderful!)