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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I really love pumpkin pie and I've tried many recipes. I think I have finally come up with one of my favorites! The brown sugar and vanilla really give this pie a nice flavor. Ingredients:
1 (15 ounce) can 100% pumpkin puree |
2 large eggs |
1/2 cup firmly packed light brown sugar |
1/2 cup granulated sugar |
1 teaspoon vanilla extract |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1 (12 ounce) can evaporated milk |
1 unbaked deep-dish pie pastry (9 inch) |
whipped cream |
Directions:
1. Preheat oven to 425 degrees.
2. In large mixing bowl, combine pumpkin and eggs until well mixed.
3. Add the sugars, vanilla extract, cinnamon, ginger, cloves and salt; mix well.
4. Add the evaporated milk gradually.
5. Pour into pie shell.
6. Bake for 15 minutes at 425 degrees.
7. Reduce heat to 350 degrees and bake for another 40-50 minutes, depending on your oven.
8. Pie is done when knife inserted in the middle comes out clean or until the center is no longer jiggly.
9. Do not overcook; this leads to the pie cracking.
10. Cool pie on rack for two hours.
11. Serve at room temperature or refrigerate (I like mine cold).
12. Enjoy!
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