Pumpkin Pie (Family Favorite)
With Thanksgiving around the corner, I thought I’d share one of our family favorite recipes.
Baking from the heart (and with my favorite little loved ones) to add extra warmth & love into recipes = PRICELESS!
A heart thought from this Momma: May the seeds planted within their hearts, help the world be a brighter place as they share goodness that has been shared with them! It is with THANKS that I am GIVING this to you – passed down from my Momma & Grandma too! xoxo 🙂
- 1 Cup Granulated Sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Cinnamon
- 1 Tablespoon Bisquick (this is optional – I started adding this as a personal preference because it has it set a bit more)
- * MIX TOGETHER AND SET ASIDE *
- 1 can Pumpkin (15 oz) – I use Libby’s 100% Pure Pumpkin
- 1 can Undiluted Evaporated Milk (12 oz) – Nestle Carnation
- 2 Eggs
- 1 unbaked Pie Crust (we use Pillsbury Pie Crust – two pack in the cold section by the eggs, red box)
Using an electric mixer:
- Beat eggs
- Add: Pumpkin & Evaporated Milk (slowly while stirring so the milk splashes less)
- Then: start mixing in your dry ingredients (the sugar, salt, cinnamon combo)
- Pour into pie crust and Bake at 425 degrees for 15 min
- Then WITHOUT taking the pie out, change oven temp to 350 degrees and continue baking for an additional 30 – 35 minutes. I typically set it for around 20 minutes so I can keep an eye on the crust. If you don’t want the crust too dark, you can cover it with strips of aluminum foil – just the crust area, not the whole pie (or if you have those cylinder pie crust covers, that would work easier).
- When knife (or toothpick) comes out clean, it’s done.
- Let it cool and then we like to refrigerate ours.
CRUSTLESS OPTION: Follow recipe above but instead of 1 Tablespoon of Bisquick, use half a cup. I believe you lightly grease the pie dish and then pour the pumpkin pie mixture directly into the pan WITHOUT the crust. It’s been sometime since I’ve made it this way.
