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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping. Ingredients:
2 prepared, unbaked pie crust, thawed |
2 eggs, slightly beaten |
1 (15 ounce) can pumpkin |
1 (12 fluid ounce) can evaporated milk |
2/3 cup brown sugar |
1/4 cup brandy |
1/4 teaspoon salt |
2 tablespoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
3. Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
4. Cool completely on a wire rack before serving. Store unused portion in refrigerator.
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