This pumpkin pie is perfect for Thanksgiving dessert!
HOMEMADE PUMPKIN PIE
SERVINGS: 8
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
1 PIECE OF PIE CRUST DOUGH (STORE BOUGHT/PREPARED)
4 EGG
1 TEASPOON OF MILK
15OZ. OF PUMPKIN PUREE
1/2 CUP OF SOUR CREAM
8OZ. OF EVAPORTAED MILK
1 1/2 CUPS OF BROWN SUPGAR (PACKED)
2 TABLESPOONS OF FLOUR
1 1/2 TEASPOONS OF VANILLA EXTRACT
2 TEASPOONS OF GROUND CINNAMON
2 TEASPOONS OF PUMPKIN PIE SPICE
1/4 TEASPOONS OF GROUND NUTMEG
1/8 TEASPOON OF BLACK PEPPER
1/2 TEASPOON OF SALT
INSTRUCTIONS
PREHEAT THE OVEN TO 425°F AND PLACE A BAKING SHEET IN THE OVEN WHILE ITS PREHEATING.
ADD THE PREPARED PIE CRUST DOUGH INTO A 9-INCH PIE DISH.
TRIM AND SHAPE THE EDGES AS DESIRED (MAKING SURE YOU SEAL THE EDGES TIGHTLY.)
IN A BOWL – BEAT TOGETHER 1 EGG AND THE TEASPOON OF MILK.
USE A PASTRY BRUSH TO COAT THE PIE CRUST WITH THE EGG/MILK WASH. DISPOSE OF ANY EXCESS EGG/MILK WASH ONCE FINISHED & SET THE PREPARED PIE CRUST ASIDE.
IN A BLENDER – ADD IN THE REMAINING 3 EGGS, PUMPKIN PUREE, SOUR CREAM, EVAPORATED MILK, BROWN SUGAR, FLOUR, VANILLA EXTRACT, GROUND CINNAMON, PUMPIE PIE SPICE, GROUND NUTMEG, BLACK PEPPER, AND SALT.
PULSE INGREDIENTS IN THE BLENDER FOR 60 SECONDS – OR UNTIL SMOOTH.
POUR THE BLENDED FILLING INTO A POT AND COOK OVER MEDIUM-LOW HEAT FOR 5 MINUTES – STIRRING FREQUENTLY.
REMOVE THE BAKING SHEET FROM THE OVEN AND PLACE THE PREPARE PIE CRUST ON THE BAKING SHEET.
POUR THE FILLING INTO THE PIE CRUST (USE A PIE CRUST SHEILD AROUND THE EDGE OF YOUR CRUST TO PREVENT IT FROM BURNING.)
BAKE THE PIE FOR 15 MINUTES & THEN REMOVE THE PIE CRUST SHEILD – REDUCE THE HEAT OF THE OVEN TO 350°F & BAKE FOR AN ADDITIONAL 20 MINUTES.
ONCE COOKED – REMOVE FROM THE OVEN & ALLOW TO COOL AT ROOM TEMPERATURE FOR 3-4 HOURS BEFORE SLICING.
ONCE COOLED – SERVE WITH WHIPPED CREAM & PUMPKIN PIE SPICE ON TOP.
ENJOY!