Post by Darcy Christensen on Nov 16, 2010 17:41:25 GMT -5
INGREDIENTS: 1box Pillsbury® refrigerated pie crusts, softened as directed on box 2eggs 3/4cup sugar 1 1/2teaspoons pumpkin pie spice 1/2teaspoon salt 1can (15 oz) pumpkin (not pumpkin pie mix) 1can (12 oz) evaporated milk (1 1/2 cups) DIRECTIONS
1Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.2In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.3Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator..MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.
1Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.2In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.3Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator..MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.