Pumpkin Pie
16
Servings
12
Ingredients
0
Comments
I love, love, love this pumpkin pie recipe. Really, none other will do for me. So it was a MUST for the October menu. Hope you and your family enjoy it as much as we do.
16
Servings
12
Ingredients
0
Comments
Ingredients
- 1 ½ cups Brown Sugar
- 1 teaspoon Salt
- 2 tablespoons Flour, All-Purpose
- ½ teaspoons Ginger, Ground
- ½ teaspoons Nutmeg
- 1 teaspoon Cinnamon
- ¼ teaspoons Cloves, Ground
- 4 individual beat Egg
- 29 ounces Pumpkin, Canned
- 2 cups Evaporated Milk
- 1 cup Water
- 2 individual Pie Crust, 9-inch, Frozen
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Thoroughly mix together the brown sugar, salt, flour and spices.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Thoroughly mix together the brown sugar, salt, flour and spices.
- Add slightly beaten eggs and pumpkin, mix until well blended.
- Stir in milk and water then pour into 9 inch unbaked pie shells.
- Bake at 400 degrees for 15 minutes.
- Reduce heat to 350 degrees and continue baking for 45 minutes or until an inserted knife comes out clean. (It sometimes helps to put foil around the pie crust edges during the first part of cooking to keep from burning).