PUMPKIN PIE for CASEY
***Most of the time I have frozen pumpkin I put up, which I use in this pie whenever I have it. It takes about 1 1/2 cups of the frozen pumpkin but be sure to thaw and drain it well.
1deep dish pie shell
15 ozcanned pumpkin, not pie filling***
12 ozcan of evaporated milk, undiluted****
1/4 cbrown sugar
3 tsppumpkin pie spice
2 largeeggs, slightly beaten
2 Tbspmolasses (optional)
·dash of salt
How to Make PUMPKIN PIE for CASEY
- Preheat oven to 425. Dab a little egg white or milk in bottom of curst to prevent it from being soggy.
- ***If using frozen pumpkin be sure to thaw and drain it well. I use about 1 1/2 cups once drained.
****You can also use heavy cream or half and half. I'm sure I have even used regular milk before.