Kelly'S Pumpkin Pie
Ingredients
- 3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar (both work) ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 2 large eggs ⓘ
- 1 teaspoon vanilla
- 1 (15 ounce) can libbys pumpkin, solid pack ⓘ
- 1 (12 ounce) can evaporated milk (not sweetened condensed)
- 1 unbaked 9-inch deep dish pie pastry ⓘ
Instructions
- Mix sugar, salt and spices in small bowl.
- In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
- Slowly stir in evaporated milk.
- (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
- Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
- Pie is done when very center jiggles a little, like jello.
- And knife inserted about midway comes out clean.
- Cool for about 2 hours before serving.
- Pie will set up completely as it cools.
- *You can also make 2 (9") shallow pies out of this if desired.
- Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
- * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.
Nutrition & Diet Analysis (per serving)
769
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).