Pumpkin Pie
Prep Time: 15 minutes Bake Time: 60-70 minutes Amount: 8 servings  If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves.  1/2 (15 ounce) package refrigerated pie crust (1 crust) 1 (15 ounce) can 100% pure pumpkin 1 (12 ounce) can evaporated milk 2 large eggs 1/2 cup firmly packed brown sugar 2 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon salt - whipped topping, thawed  Prepare crust according to package directions; do not bake. Place on a baking sheet; set aside. In large mixing bowl, combine remaining ingredients until well mixed. Carefully pour into pie shell. Bake in a preheated 425°F oven for 10 minutes; reduce heat to 350°F and continue baking 50-60 minutes or until knife inserted into center comes out clean. Remove from oven and allow to cool completely. Serve with whipped topping. Store pie in refrigerator. |
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on Nov. 16, 2012 at 9:47 AM
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Silver Member
on Dec. 18, 2012 at 12:55 AM
1 mom liked this
If you want a no-bake pumpkin pie in a sugar cookie crumb crust, mix 1 can pumpkin, 2 boxes Jell-o instant pumpkin pie pudding, and one can sweetened condensed milk. If you cannot find the pumpkin pie pudding, use vanilla pudding + 1 tsp pumpkin pie spice.
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- jessicasmom1
on Nov. 16, 2012 at 9:47 AM