pumpkin pie
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!
prep time
cook time
method
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yield
Ingredients
- 1 can 28-29 oz stokley pumpkin
- 1 can 14 oz sweetened condensed mik
- 1/2 cup milk
- 1 1/2 cups sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spices
- 3 - eggs
- 1 tablespoon butter, melted
- STREUSEL TOPPING (OPTIONAL)
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, firmly packed
- 1 tablespoon all purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
How To Make pumpkin pie
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Step 1For the pie, mix all ingredients, cover bowl and refrigerate overnight.
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Step 2For the streusel, add all dry ingredients and cut butter in until mixture resembles coarse crumbs
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Step 3To Bake, Prepare 2, 9" pie shells using your favorite home made pie dough recipe, or store bought refrigerated dough.
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Step 4Divide the pumpkin pie batter evenly between the two pie shells.
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Step 5If 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.
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Step 6Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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