Sweet N' Delicious Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This has been adapted from Libby's recipe found on their can of pumpkin, but I like to use fresh pumpkin, not canned. A few ingredients have been adjusted from the original recipe to sweeten the pie up a bit and it turns out delicious! Ingredients:
3 2/3 cups pumpkin puree (or 1 29oz can pumpkin) |
1 2/3 cups sugar |
1 teaspoon salt |
4 1/2 teaspoons pumpkin pie spice (or 2tsp cinnamon, 1tsp allspice, 1tsp ginger) |
1/2 teaspoon ground cloves |
4 eggs |
1 (12 ounce) can evaporated milk |
1 (14 ounce) can sweetened condensed milk |
3 regular 9-inch pie shells (deep dish pie shells will only make 2 pies) |
Directions:
1. Mix sugar, salt, pumpkin pie spice and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir pumpkin and sugar/spice mix into eggs.
4. Gradually stir in evaporated and condensed milks.
5. Pour into pie shells. (CAUTION: mix will be very runny. Be careful not to spill).
6. Cover the edges of the pie shell in aluminum foil to prevent burning.
7. Bake in preheated 425°F oven for 15 minutes, then reduce heat to 350°F and bake 35-45 minutes or until knife inserted into center of pie comes out clean.
8. Cool for 2 hours. Serve or refrigerate.
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