Pumpkin Pie
5/15/2011
A seasonal favorite made with
Pamela's Easy Pie Crust.
Brown sugar lends a deep sweetness to this quintessential fall holiday dessert. Double this recipe and make two pies to be sure everyone gets a slice.
© Pamela's Products, Inc.
1/2 recipe
Pamela's Easy Pie Crust
1 cup sugar
1/3 cup brown sugar, firmly packed
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2 cups pumpkin puree (one 15 oz. can)
2 eggs
1-1/2 cups evaporated milk (one 12 oz. can)
Yield: one 9-inch pie
Preheat oven to 350°.
Prepare Pamela’s Easy Pie Crust, divide in two equal parts, and use one part to form a shell in a 9-inch pie pan. Refrigerate until ready to bake pie.
In a small bowl, whisk together sugar, brown sugar, cinnamon, cloves, nutmeg, and salt.
In a larger bowl, combine pumpkin puree, eggs, and evaporated milk. Mix to incorporate eggs fully. Add dry ingredients to pumpkin puree mixture and whisk to combine well. Carefully pour pie filling into unbaked crust.
Bake pie on bottom rack of 350° oven until pie is set but the center still jiggles slightly, about 50 minutes.
Cool pie completely on a wire rack before serving.