Pumpkin Pie

By JenHall

This pie was sooooo goooooddddd :)

Had plenty of flavor & wasn't too sweet

Ingredients

• 1 - 15 oz. can pumpkin puree
• 3/4 cup packed brown sugar
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 egg yolk
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1 - 9 inch unbaked pie crust

Preparation

Step 1

Set a rimmed baking sheet on the center rack in the oven. Preheat oven to 400 degrees. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Add eggs, evaporated milk, and heavy cream. Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed). Pour pie filling into an unbaked deep dish pie shell.

Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees. Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).

Cool on the kitchen counter then refrigerate before serving. Serve with a dollop of whipped cream.