jack frost pumpkin pie
YUM-O!
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 2 - 9-inch deep dish pie crusts, thawed and room temperature
- 1 can 15 oz. pumpkin, (i use libby's easy pumpkin pie mix)
- 1 cup brown sugar, firmly packed
- 1/4 cup premium clover honey
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon mace
- 1 - 12 oz can evaporated milk
- 3 - eggs
- 1 teaspoon vanilla
- - freshly whipped cream
How To Make jack frost pumpkin pie
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Step 1Combine pumpkin or pumpkin pie mix, brown sugar, honey, cinnamon, salt, nutmeg, ginger, cloves and mace in a mixer bowl, mixing by hand until blended.
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Step 2Whisk evaporated milk, eggs and vanilla in a bowl until blended. Add to pumpkin mixture. Beat at medium speed for 2 minutes.
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Step 3Preheat the oven to 450 degrees. Spoon the pumpkin mixture into the prepared pie shells. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake for 45 minutes longer or until a knife inserted in the center comes out clean. (I have found that it takes about and hour.) Cool on a wire rack, Serve with whipped cream.
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