Pumpkin Pie is a classic dessert for Thanksgiving and Halloween. It is one of my favourite desserts. The only thing I don’t like is the cloves and nutmeg found in store bought pies. I like only using cinnamon.
I found this recipe on the back of a pumpkin pie can label. I decided to try it out. Why not right?
The pie filling starts with 4 eggs.
To the eggs, you will mix in a can of pumpkin pie and 2 tsp of cinnamon. Mix well.
To the mixture add a pinch of salt, 2 cups of brown sugar and 1 cup of whole milk.
Carefully pour the mixture into uncooked pie crusts. Place the pie in a 425 degree oven for 15 minutes and then turn down the oven to 350. Allow the pie to cook for another 30 minutes or until the pie is set. To check, place a toothpick in the centre and if it comes out clean, it is ready. (Of course I forget to take a picture of the pie after it came out of the oven.)
Allow the pie to cool and set before cutting. Enjoy!!
- 2 pie crusts
- 1 can pumpkin puree
- 2 cups brown sugar packed
- 4 eggs
- 1 cup whole milk
- 2 tsp cinnamon
- 1 pinch of salt
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