- 2 cups pumpkin puree
- 1 refrigerated pie crust
- 2 eggs
- 1 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- ½ tsp salt
- 2-½ tsp pumpkin pie spice
- 1 12 oz can evaporated milk
ingredients
directions
1. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. |
2. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. |
3. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor. |
