Pumpkin Pie
A delicious, custard-y, sweet pumpkin pie, designed for sharing.
Ingredients
- 2 8-9 inch graham cracker pie crusts homemade or store bought
- 1 15 oz can pure pumpkin puree
- 1 cup evaporated milk
- 1 ¾ cup sweetened condensed milk ~ 1 14oz can
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 2 eggs
Instructions
- Preheat oven to 425°F.
- Beat eggs in a large bowl or stand mixer. In a separate bowl mix dry ingredients. Stir in pumpkin and dry ingredients. Gradually stir in evaporated and sweetened condensed milks.
- Pour pumpkin mixture evenly into pie crusts.
- Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for another 30-40 minutes, or until knife inserted near center comes out clean.
- Cool on wire rack completely. Refrigerate to chill prior to serving.
Notes
- If desired, you can cut this recipe in half and use the extra pumpkin to make a single loaf of my Pumpkin Bread recipe. Any extra sweetened condensed milk or evaporated milk can be used to make Old Fashioned Caramels and Chocolate Fudge with Pecans! (or used as coffee creamer :) )