Pumpkin Pie from scratch recipe

Pumpkin Pie from scratch recipe

Ingredients

Pie crust

• 1 store-bought

Filling

• 1 15 oz pumpkin puree
• 1 1/4 cups evaporated milk
• 3 large eggs lightly beaten
• 1 cup light brown sugar
• 1 tbsp flour
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• whipped cream for topping (optional)

Instructions

1. Preheat oven - 425 degrees F.
2. Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust.
3. In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evap milk). Mix the two mixtures together until well blended.
4. Pour mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes until filling is set. Remove from oven and let it cool in a wire rack for 2 hours or store in the fridge. Serve with whipped cream.
5. Enjoy!

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