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.
- deep dish pie shell
- 15 oz
- canned pumpkin, not pie filling***
- 12 oz
- can of evaporated milk, undiluted****
- 3/4 c
- 1/4 c
- brown sugar
- 3 tsp
- pumpkin pie spice
- 2 large
- eggs, slightly beaten
- 2 Tbsp
- molasses (optional)
- dash of salt
How to Make PUMPKIN PIE for CASEY
- 1Preheat oven to 425. Dab a little egg white or milk in bottom of curst to prevent it from being soggy.
- 5***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.