Grade: A
Time it takes: 1 hour and 30 minutes (30 minutes prep, 1 hour baking)
Yield: 2 pies
Source: From the Libby's can!
I love pumpkin pie! It is seriously so good. I wait all year for October so I can make them again. Because pumpkin pie is only as good as the season you eat it in.... I wait all year for October anyway because it is my favourite month, and favourite season all rolled into one. It is too bad I live in Florida where October is not that exciting.
I made pumpkin pie and pumpkin cheesecake (recipe to follow) for Canadian Thanksgiving this year. Well, it went so fast I only got half of a piece of each. There is still 1 can of pumpkin left, so I am thinking another pumpkin dessert is called for sometime soon.
Click below to expand for the recipe!
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, plus a smidgen for sprinkling
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 4 large eggs
- 1 can pumpkin (29 oz)
- 2 cans evaporated milk (12 oz each)
- 2 pie crusts - I use store bought
Directions:
Preheat the oven to 425 F.
Mix sugars, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl.
Beat eggs in a large bowl and stir in the canned pumpkin. After the eggs and pumpkin are incorporated stir in the sugar-spice mixture. Gradually stir in evaporated milk.
Prepare two pie plates with the two pie shells. Pour pumpkin pie mixture into the shells. Sprinkle the top of each with ground cinnamon.
Bake in preheated oven for 15 minutes. Reduce the heat to 350 F and continue to bake 40 to 50 minutes, until toothpick inserted into the center comes out clean.
Cool for 2 hours and then chill in the refrigerator before serving (with whipped cream)!