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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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One prepared deep dish pie crust unbaked
1 1/2 cups pumpkin or 1 15 ounce can *
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.