Harvest Pumpkin Pie
photo by KateL
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 eggs
- 2 cups pumpkin (or 14 oz tin)
- 3⁄4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 1⁄3 cups evaporated milk or 1 1/3 cups light cream
- 1 pie crust
directions
- Beat eggs.
- Add pumpkin, spices and salt.
- Blend in milk.
- Pour into pie crust.
- Bake 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 45 minutes.
- Test center of pie with toothpick, must come out clean.
- Enjoy!
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Reviews
-
5 Stars, very tasty, met full approval by "Pumpkin Pie Connoisseur" aka DH. Have to admit I goofed and used a 28-oz can of pumpkin (I had Inventory!), so ended up with 1 1/2 cups extra filling, and pie's proportions were altered by my mistake. Used 9" refrigerated pie crust in 9" glass pie dish, should probably use a deep-dish pie plate next time. We really enjoyed the end result though and will try again as recipe was written. Made for Photo Tag.
RECIPE SUBMITTED BY
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Hi! I live in BC, Canada. I am a mommy to Jacob and a wife to Rich. I love that I can stay at home and take care of our house and child, what a blessing! I enjoy cooking (ahem, tagging recipes), photography (usually family, food and scenery - the people on this website have taught me so much!), playing the trumpet, walking and apparently doing laundry - as I do it so often, I must enjoy it.
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