So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Noreen's Kitchen © ALL RIGHTS RESERVED.

INGREDIENTS


One prepared deep dish pie crust unbaked
1 1/2 cups pumpkin or 1 15 ounce can *
2 eggs
2 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice*
1 cup packed brown sugar

1 can evaporated milk, 12 ounces

STEP BY STEP INSTRUCTIONS​​

​​
Preheat oven to 375 degrees.

Mix pumpkin, flour, salt and spices together being sure to combine thouroughly.

Add sugar and eggs and whisk well to incorporate.


Add milk and blend until smooth.

Pour custard mixture into an unbaked 9 inch, deep dish pie shell.

Bake for 50 to 60 minutes or until the center is slightly wiggly and a knife when inserted comes out clean.

Remove from oven and allow pie to cool completely on a wire rack before serving.

NOTE:  Do not use "pumpkin pie mix" in this recipe. 

NOTE: This pie can be made with cooked butternut squash if you do not have access to pumpkin.

NOTE:  If you do not have access to pumpkin pie spice you can use 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground clove.

​                                                                         ENJOY!

Brown Sugar Pumpkin PIe

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