the best pumpkin pie

06Dec11

So I got this recipe from a newspaper flyer, Relish, that comes out pretty frequently in the RTD…

Funny story, I didn’t read the recipe well enough because I thought this just made one. So I defrosted a gallon size bag of pumpkin from our summer garden. I thought we would end up with 4 pies…Ha! We made four and froze filling for 4 more… This is ridiculously delicious. Seriously. Makes a great breakfast too.

2 9” deep dish pie crusts

1.5 cups packed dark brown sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon allspice

4 eggs

2 egg yolks

1 [29 oz can] can pure pumpkin not the pie filling

2 12 oz cans of evaporated milk.

Preheat oven to 425 degrees Fahrenheit.

Combine all spices in one bowl. Beat eggs in a large bowl, add evaporated milk. Add pumpkin, mix well. Add brown sugar, mix well. Add spices, mix well. Once you have mixed well, pour into pie molds. DO NOT freak out that the mix is VERY liquidy. Trust me, everything will be ok, just bake it….Bake pies for 15 minutes at 425. Reduce oven temperature to 350F and bake another 45 minutes. Check for doneness by inserting a knife into the center of pie. If it comes out clean, it’s done!

Check back soon for my easy peasy pie crust recipe which makes the pie even better!