Pumpkin Pie
Pumpkin Pie
My family always buys our pumpkin pie from a local store because they make such a good pie and my mom and sister do not trust other pies! They don’t like runny pumpkin pie or other weird consistency issues. So when I tried my friend Jonah’s pumpkin pie I knew I had to try making it for my family. We did buy a backup pumpkin pie just in case (I wasn’t ready for that sort of pressure). In the end we had an abundance of pumpkin pie and I think these were the favourite!
INGREDIENTS
2 frozen pie crusts, defrosted to room temperature
4 eggs
1 large can (796mL) of pure pumpkin puree
1 1/4 cups packed brown sugar
1 1/2 cups evaporated milk
1 tbsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. salt
YIELD
2 pies
TIME
Prep - 15 minutes
Bake - 45-55 minutes
Cool - 3+ hours
TOOLS
Large bowl
Baking sheet
DIRECTIONS
Preheat the oven to 425 degrees F. Place both defrosted pie crusts side by side on a large baking sheet.
In a large bowl, beat the eggs. Add the pumpkin puree and brown sugar and combine well. Stir in the evaporated milk. Add in the spices and salt and mix until fully combined.
Divide the filling equally between the two pie crusts.
Bake at 425 degrees F for 15 mins on the middle rack. Lower the oven heat to 350 degrees F (leave pies in the oven while the temperature adjusts) and bake for an additional 30-40 minutes. They should have a gelatinous look but not be totally “set”.
Let pies cool on the counter for 2 hours before covering and transferring to the fridge to cool for another few hours or even overnight.
Serve cold or at room temperature topped with vanilla ice cream.
Recipe adapted from my friend Jonah Scherbrucker!
