This is the recipe I use to make pumpkin pie. I think it’s from my Aunt Linda (hi Aunt Linda!). I rationalize (to myself) that eating this pie is good for me because it has six eggs… which means it’s high in protein… and pumpkin is a vegetable, so I’m actually eating a high protein vegetable pie. Are you with me?
Start by preheating your oven to 425.
While that is preheating, prepare your pie crusts. I used pre made pie crusts. Take those out of the refrigerator and let them hang out for a little bit. Unroll and pat into the pie pans. After patting these down into the pie pans, roll up the excess and pinch the sides to create a fluted effect.
To your mixer add eggs, pumpkin, salt, vanilla, white sugar, brown sugar, nutmeg, cinnamon, and allspice. Begin to mix these together and finally add the evaporated milk.
Pour into prepared pie crusts.
Bake at 425 for 15minutes. After 15 minutes, turn heat down to 350 for 45 minutes.
Slice and top with whipped cream.
Here’s the recipe.
1 Large can of pumpkin
1 Large can of evaporated milk
1 T. Vanilla
1/2 tsp. Salt
1 C Brown Sugar
1 C White Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
2 Prepared Pie Crusts
Mix all ingredients together well. Pour into prepared pie shells.
Bake at 425 for 15 minutes. Then turn oven down to 350 and bake 45 minutes.
Serve with whipped cream on top.