A classic pumpkin pie with a twist.
This is one of the snacks I made during Spring break. I wanted to include it on my other post, but I thought this utterly delicious classic pie deserves to be on the spotlight all by itself.
This pumpkin pie is super easy to make. Just mix the ingredients, pour the batter in the frozen crust and bake. Easy-peasy! Unlike the classic pie, it’s not necessary to put any coating on top of the pie crust before adding the pumpkin batter because this recipe is thicker than the classic pumpkin pie mixture. Also, it cuts rather nicely because it’s solid. It won’t fall apart on you. I came up with this recipe when the Pumpkin Pie Spice Pudding mix was first introduced. It has all the necessary ingredients to make a pumpkin pie. So, why not? The photos I used here were taken last year.
You can find a can of pumpkin at your local grocery store. There’s no reason to not create delectable pumpkin recipes at anytime. Also, you want to have a recipe ready before Thanksgiving suitable enough to serve your guests. You can’t possibly be searching for recipes to make at the last minute. You’ll be too busy preparing for Thanksgiving dinner as well as entertaining your out-of-town guests. Besides, you want to present and serve something that’s been tested.
I love how smooth and velvety and flavorful this pie is. It’s very pleasing to the palate and melts in your mouth. The distinct sweetness from the brown sugar captivates your senses that makes you savor every bite. You definitely want to save and add this recipe to your favorite holiday recipes and will surely make it again and again.
Preheat oven to 425 degrees.
- 1 frozen or homemade unbaked deep dish pie crust
- 15 oz. (425 g) solid pack 100% Organic canned Pumpkin ( I used Wegman’s brand)
- 3 slightly heaped tablespoons of Jell-O Pumpkin spice pudding and pie filling
- 2 organic eggs, room temperature
- 1/2 cup firmly packed brown sugar or 1/4 cup white sugar ( I used brown sugar)
- 2 teaspoons Pumpkin Pie spice
- 1 can (12 oz.) Evaporated milk
- Slightly scramble the eggs in a large bowl.
- Add the pumpkin, sugar, pumpkin spice pudding mix, pumpkin pie spice, and Evaporated milk ingredients in the bowl with eggs.
- Using a whisk, mix all ingredients until well-combined.
- Pour in the frozen unbaked pie crust.
- Bake in 425 degrees for 20 minutes.
- Reduce the oven temperature to 350 degrees and bake for 30-35 minutes depending on your oven.
- Cool completely.
Note: The sugar measurement is perfect for my taste. Adjust according to your taste.
Have a great weekend! ❤
©annascuisine.wordpress.com (2014-2015) Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.