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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor! Ingredients:
1 1/2 cups pumpkin puree |
1 (12 fluid ounce) can evaporated milk |
2 eggs |
3/4 cup white sugar |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1 1/4 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
1 (9 inch) unbaked pie crust |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
3. Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
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