Here is a recipe I created that was inspired by my grandmother for
homeade pumpkin pie,
This is always a huge hit in the fall for Our Oldest son’s birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try,
This is very mild in flavor and just a super easy recipe,
So if you want to impress your family and friends
you should give this recipe a try. Every time I make this it gets rave reviews.
Susan Pittser’s Pumpkin Pie Recipe
- 1 pack of Pillsbury Ready Roll out Pie crust
- 4 eggs
- 1 15oz can of 100% pure pumpkin
- 1 3/4 cup sugar
- 1/2 tsp salt
- 2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend
- 2 cans of milnot Evaporated milk (12oz each) (pet milk, carnation evaporated milk or other brand will work)
You can choose to make either TWO 9 inch pies or
One 9×13 cake pan with a larger pie for larger crowd, I make the 9X13 version a lot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers.
To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.
To make the filling
Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,
You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn’t come out clean then bake at 5 minute intervals and testing until done.
Let Stand and Cool and
Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.
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