Scratch Pumpkin Pie

Name: Scratch Pumpkin Pie
Ingredients: 3 cups Pumpkin Puree; 1 cup White Granulated Sugar; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Cloves; 1 teaspoon Ground Allspice; 1 teaspoon Ground Ginger; 1/2 teaspoons Pure Vanilla Extract; 1/2 teaspoons Sea Salt; 4 whole Large Eggs; 1 can (24 Oz. Size) Evaporated Milk; 2 whole Prepared Pie Crusts (ready To Fill); Whipped Cream, To Serve

12 ingredients

6 steps

Ingredients

3 cups Pumpkin Puree
1 cup White Granulated Sugar
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Ground Allspice
1 teaspoon Ground Ginger
1/2 teaspoons Pure Vanilla Extract
1/2 teaspoons Sea Salt
4 whole Large Eggs
1 can (24 Oz. Size) Evaporated Milk
2 whole Prepared Pie Crusts (ready To Fill)
Whipped Cream, To Serve

Directions

1

1. Heat oven to 425°F.
2

2. Blend pumpkin puree, sugar, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time, I promise!
3

3. Pour filling into crusts. Place filled pies on a cookie sheet and put into oven.
4

4. Bake pies for 15 minutes at 425°F then turn the temperature down to 350°F and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
5

5. Let cool, top with a dollop of whipped cream, and enjoy.
6

Store in the refrigerator or at room temperature!