Pumpkin Pie is a must-have for Thanksgiving and Christmas desserts. This year, we used the pumpkins that we never carved for Halloween and cooked the pumpkin, then pureed it to use for the pumpkin pie…. and as gifts for neighbors…. and a pumpkin roll. We had so much pumpkin from the two pumpkins! I bought a pre-made pie crust, but the rest of the pie was homemade and delicious!
- 1 pie crust
- 2 cups pureed pumpkin
- 12 oz evaporated milk
- 2 eggs
- 3/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Preheat oven to 400 degrees
In large bowl, beat all ingredients together (except crust) with electric mixer or immersion blender
Pour into prepared pie crust and put pie on a cookie sheet (in case of spills)
Bake 40 minutes or until a toothpick inserted one inch from the edge comes out clean
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