This pumpkin pie recipe is my husband's favorite. It's less spicy than traditional pumpkin pies, so you can really taste the pumpkin flavor!
Ingredients
- ½ cups pumpkin puree: 1 piece
- evaporated milk: 1 can (12 fluid ounce can)
- eggs: 2 piece
- white sugar: 0.75 cup
- all-purpose flour: 1 Tbsp
- salt: 0.5 tsp
- ¼ teaspoons vanilla extract: 1 piece
- ground cinnamon: 0.5 tsp
- unbaked pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla, and cinnamon. Pour filling into pie shell.
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Bake for 20 minutes in the oven then turn the oven temperature down to 350 degrees F (175 degrees C). Continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
