Just Baked

January 11, 2012

Pumpkin Pie

Pumpkin Pie

Better late than never? I know, it's no longer anywhere near the traditional time of year to eat pumpkin pie, but I don't care. This pie is so tasty, I would even make and devour it in August - how do ya like them apples?

It doesn't hurt that this pumpkin pie is incredibly simple to make. Find out how after the jump!

Pumpkin Pie

INGREDIENTS
2 eggs, beaten
1 1/2 Cups Libby's Solid Pack Pumpkin
1 2/3 Cups Evaporated Milk
3/4 Cup Sugar
1 TSP Cinnamon
1/2 TSP Allspice
1/2 TSP Salt
1/4 TSP Nutmeg
1 9" unbaked pastry crust (I made up a batch of Tillie's Pie Crust)

Preheat oven to 425°.

In a large bowl, mix together ingredients in order listed.

Pumpkin Pie

Pour the mixture into the pastry shell.

Pumpkin Pie

Bake for 15 minutes at 425°, then reduce oven temperature to 350° and bake 45 minutes longer. 

Pumpkin Pie

Allow to cool, then serve with whipped cream.

1 comments:

FoodEpix said...

Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.