 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This is a recipe Ive used for a few years and thru trial and error its been perfected. I make it during the holidays and sometimes just because someone asks for it. Ingredients:
1 cup packed brown sugar |
1/2 cup sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 teaspoon pumpkin pie spice |
1 (15 ounce) can pumpkin puree |
3 large eggs |
1 cup evaporated milk (not condensed) |
1 (9 inch) deep dish pie shells (ready to bake) |
Directions:
1. Preheat oven to 450 degrees.
2. Whisk together first 5 ingredients.
3. Whisk in pumpkin, egg and then milk.
4. Pour mixture into crust.
5. Place pie crust on a cookie sheet and put in oven.
6. Bake 10 minutes.
7. Reduce heat to 325 degrees (this is when I like to cover the crust with a pie ring to keep it from getting too brown, if you dont have a pie ring watch it carefully and you may cover it with foil later).
8. Bake until sides puff and canter sets. Approximately 40-60 minutes.
9. Cool completely and store in the refrigerator.
|
|