jack frost pumpkin pie

★★★★★ 1
★★★★★ 1
serves 6-8

Ingredients For jack frost pumpkin pie

  • 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 c
    brown sugar, firmly packed
  • 1/4 c
    premium clover honey
  • 1 1/2 tsp
    cinnamon
  • 1 tsp
    salt
  • 3/4 tsp
    nutmeg
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/8 tsp
    mace
  • 1
    12 oz can evaporated milk
  • 3
    eggs
  • 1 tsp
    vanilla
  • freshly whipped cream

How To Make jack frost pumpkin pie

  • 1
    Combine pumpkin or pumpkin pie mix, brown sugar, honey, cinnamon, salt, nutmeg, ginger, cloves and mace in a mixer bowl, mixing by hand until blended.
  • 2
    Whisk evaporated milk, eggs and vanilla in a bowl until blended. Add to pumpkin mixture. Beat at medium speed for 2 minutes.
  • 3
    Preheat 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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