Ingredients

The following ingredients have 10 Servings
  • 1 all butter pie crust (from scratch or from a pack of two)
  • 1 3/4 cups (1-15 ounce can) pumpkin puree
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 3 large eggs
  • 2/3 cup brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 1 1/3 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Allspice

Instruction

  • Preheat oven to 375°F.
  • Place your pie crust in a 9-10” pie plate.
  • Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate. If you have a 9.5” - 10” or 9” deep dish pie plate, you can use those as well. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
  • Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
  • It’s best if you cover the edges of the pie crust with foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
  • Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
  • To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.