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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is a must have for a New England Thanksgiving meal. I make homemade pastry dough for the crust, but that is a whole other recipe. You will need a 10 inch pie dough and a 10 inch pie pan for this recipe. We think it is perfection. Ingredients:
1 cup dark brown sugar, packed down |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 teaspoon nutmeg, freshly grated |
1 1/2 cups canned pumpkin, unseasoned (use the whole can) |
1 1/2 cups evaporated milk (use the whole can) |
1/2 cup milk, any fat level is fine |
2 eggs, slightly beaten |
Directions:
1. Preheat the oven to 425°F.
2. Line the 10 inch pie pan with a 10 inch pastry dough. Press the dough down into the pan and flute the edges. Refrigerate for 30 minutes.
3. Combine all of the above ingredients in a large bowl and beat until smooth.
4. Pour into the lined pie pan.
5. Bake for 10 minutes and then drop the temperature to 300°F.
6. Bake for an additional 50 minutes or until firm.
7. Enjoy and Happy Thanksgiving!
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