Sweet N' Delicious Pumpkin Pie Recipe #334670
This has been adapted from Libby's recipe found on their can of pumpkin, but I like to use fresh pumpkin, not canned. A few ingredients have been adjusted from the original recipe to sweeten the pie up a bit and it turns out delicious!
1¼ hours | 15 min prep
SERVES 24 , 3 pies
- 3 2/3 cups pumpkin puree (or 1 29oz can Pumpkin)
- 1 2/3 cups sugar
- 1 teaspoon salt
- 4 1/2 teaspoons pumpkin pie spice (or 2tsp cinnamon, 1tsp allspice, 1tsp ginger)
- 1/2 teaspoon ground cloves
- 4 eggs
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 3 regular 9-inch pie shells (deep dish pie shells will only make 2 pies)
- Mix sugar, salt, pumpkin pie spice and cloves in small bowl.
- Beat eggs in large bowl.
- Stir pumpkin and sugar/spice mix into eggs.
- Gradually stir in evaporated and condensed milks.
- Pour into pie shells. (CAUTION: mix will be very runny. Be careful not to spill).
- Cover the edges of the pie shell in aluminum foil to prevent burning.
- Bake in preheated 425°F oven for 15 minutes, then reduce heat to 350°F and bake 35-45 minutes or until knife inserted into center of pie comes out clean.
- Cool for 2 hours. Serve or refrigerate.
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5 stars