Pumpkin Pie
There is nothing like great pumpkin pie! This recipe is actually on the label of Stokely's Pumpkin, which comes in both 14 oz and 28 oz sizes. This recipe is for the 14 oz can. Simply double the ingredients if you want two pies!
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PrintIngredients
For 15 Serving(s)
Ingredients
- 1 10 inch unbaked pie shell
- 1 cup(s) brown sugar
- 1 teaspoon(s) cinnamon
- ½ teaspoon(s) mace
- ½ teaspoon(s) salt
- 2 eggs
- 14 oz can Stokely's pumpkin
- ½ cup(s) 18% cream
- ½ cup(s) evaporated milk
Pumpkin Pie Directions
Mix together brown sugar, cinnamon, mace and salt. Stir in eggs.
Add pumpkin and mix with an electric hand-held mixer until well-blended. Stir in cream and evaporated milk, and mix until well-blended.
Pour batter into unbaked 10 inch pastry shell.
To prevent the crust sides from burning, place a foil border around the pie.
Bake pie at 450ºF for 20 minutes. REMOVE foil, and reduce temperature to 350ºF for 25 minutes. Pie is cooked when a toothpick inserted into the center of the pie comes out clean.
Remove from oven and cool on baking rack. Serve with vanilla ice cream or whipped cream.
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