Pumpkin Pie

Kathy Burns

By
@KBFOX

My best friends mom always made this pumpkin pie for us. The secret she said was that you mix the batter up and let it sit overnight in the fridge so that the spices had time to "bloom". The recipe makes 2 pies which is good because 1 just isn't enough!

I sometimes added a streusel topping to the pie for a extra treat!


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Ingredients

1 can(s)
28-29 oz stokley pumpkin
1 can(s)
14 oz sweetened condensed mik
1/2 c
milk
1 1/2 c
sugar
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
salt
1 Tbsp
pumpkin pie spices
3
eggs
1 Tbsp
butter, melted

STREUSEL TOPPING (OPTIONAL)

1/2 c
chopped pecans
1/4 c
brown sugar, firmly packed
1 Tbsp
all purpose flour
1 tsp
cinnamon
1 Tbsp
butter, softened

Directions Step-By-Step

1
For the pie, mix all ingredients, cover bowl and refrigerate overnight.
2
For the streusel, add all dry ingredients and cut butter in until mixture resembles coarse crumbs
3
To Bake, Prepare 2, 9" pie shells using your favorite home made pie dough recipe, or store bought refrigerated dough.
4
Divide the pumpkin pie batter evenly between the two pie shells.
5
If you are using the streusel, sprinkle it over one of the pies. If you want it on both pies, you will need to make two recipes.
6
Bake pies at 375 until done, around 1 hour. Pies will raise up and crack and then fall after you remove them from the oven. This is normal. Let cool. Serve with whipped cream if desired.

About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin