Description
A silky smooth, freshly sieved pumpkin puree with seasonal spices, baked in a flaky crust! A Thanksgiving must-have!
Ingredients
- 3 cups Pumpkin Puree
- 1 cup White Granulated Sugar
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Ginger
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Sea Salt
- 4 whole Large Eggs
- 1 can (24 Oz. Size) Evaporated Milk
- 2 whole Prepared Pie Crusts (ready To Fill)
- Whipped Cream, To Serve
Preparation
1. Heat oven to 425°F.
2. Blend pumpkin puree, sugar, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time, I promise!
3. Pour filling into crusts. Place filled pies on a cookie sheet and put into oven.
4. Bake pies for 15 minutes at 425°F then turn the temperature down to 350°F and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
5. Let cool, top with a dollop of whipped cream, and enjoy.
Store in the refrigerator or at room temperature!
