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

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.


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.