Pumpkin Pie

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Pumpkin Pie

This recipe is basically right off the can of pumpkin pie filling. I've only made pumpkin pie from scratch one time. The best thing about that experience was the smell of those little pumpkins roasting in the oven.

Preparation Time: 1 Hour 45 Minutes Serving Size: 8

(1) 9 inch, deep dish pie crust, unbaked 3/4 cup sugar 1/2 teaspoon salt 1 tablespoon pumpkin pie spice	2 eggs beaten (1) 15 ounce can pumpkin filling 12 ounces evaporated milk
Heat oven to 450°. Combine sugar, salt and spice in a small bowl. Beat eggs slightly in a large bowl. Add canned pumpkin and sugar. Mix well. Gradually stir in evaporated milk. Pour into shell. Bake for 15 minutes at 450°. Reduce temperature to 350°; bake 40 to 50 minutes or until knife inserted near center comes out clean.

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Updated Friday, April 23, 2010
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