2 cups Pumpkin Puree (fresh or canned)*
1-1/2 cup Evaporated Milk (1 12-ounce can)
1/4 cup Brown Sugar
1/2 cup White Sugar**
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
2 Eggs, lightly beaten
1/2 cup Shredded, Sweetened Coconut (optional)
1 9″ Deep-Dish Pie Shell (homemade or frozen)
**My mom’s recipe calls for 1 cup sugar, which produces an extremely sweet pie. I cut the white sugar to 1/2 cup, which still produces a deliciously sweetened pie.
1. Preheat oven to 425 degrees F.
2. In a bowl, whisk together all ingredients until well combined. Stir in the coconut, if desired.
3. Place the pie shell on a foil lined baking sheet, to prevent oven spill-over. Pour the mixture into the pie shell.*
4. Bake for 15 minutes at 425 degrees F. Lower the heat to 350 degrees F. Continue cooking for 45-55 minutes, until the tip of a knife, inserted about an inch from the edge, comes out mostly clean.
5. Allow to cool for about an hour. Then refrigerate to completely cool. Serve with whipped cream.
*You will probably have some leftover filling. Use it in individual pie shells to make mini pies or simply pour it in a ramekin or small baking dish and bake, for a little crustless pie.
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