I don’t think I could of married a guy that loves pumpkin more then Adam, he LOVES it. Anytime I mention making something with pumpkin his eyes get huge, he gets a grin from ear to ear and his face lights up. But pumpkin pie is his favorite. Growing up his Grandma would make two pumpkin pies, one for the family, and one for Adam and his cousin to share. I am surprised he shared 🙂
We had a bunch of family over today for a ham dinner and I decided to spoil him and make his first pumpkin pie of the season. He enjoyed it.
Pumpkin Pie (From: Pillsbury Thanksgiving Book Nov. 2008)
- 1 refrigerated pie crust
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 1 can (12oz) evaporated milk
- 2 eggs, beaten
Heat oven to 425. Place pie crust in 9 inch glass pie plate.
In large bowl, beat remaining ingredients with hand beater o wire whisk until well blended. Pour into crust lined plate. Cover crust edge with strips of foil to prevent excessive browning.
Baked 15 minutes. Reduce oven temperature to 350 and bake 40 to 50 minutes longer or until knife inserted near center comes out clean, removing foil for last 5 minutes of baking. Cool 30 minutes. Refrigerate at least 2 hours before serving. Serve pie topped with whip cream. Store covered in refrigerator.
© 2009, Carrie. All rights reserved.