Penzey's Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Single crust unbaked deep dish pie shell
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup dark brown sugar
1 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Ginger
1/2 tsp. Ground Allspice
1 tsp. Penzey's Baking Spice
1/2 tsp. Ground Cloves
1/2 tsp. Salt
1 1/2 cups pumpkin puree (15 oz. can)
1-15 oz. can evaporated milk
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Directions: |
Directions:Preheat oven to 425°. In a mixing bowl combine the eggs sugars spices salt and mix. Add the pumpkin and evaporated milk and beat until smooth. Pour into the pie shell and bake at 425ﾟ for 15 minutes. Reduce the oven to 350ﾟ and continue baking for about 45 to 60 minutes until it doesn't jiggle or until a knife inserted in the center comes out clean. Top with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes, Baking time 60 to 75 minutes |
Personal
Notes: |
Personal
Notes: This is the very best pumpkin pie recipe I have ever made. The 1st time I made it for mom she agreed that it was at the best ever pumpkin pie recipe. From that point on it was always my job to make the pumpkin pies for Thanksgiving and Christmas.
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