Recipe: Tasty Pumpkin Pie

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For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! Pumpkin pie is one of those pies you can easily make a day or two ahead. You can have Pumpkin Pie using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pumpkin Pie

1. Prepare 29 ounce of can of pumpkin.
2. You need 1 1/2 Cups of sugar.
3. Prepare 4 teaspoons of pumpkin pie spice.
4. It's 4 of large eggs slightly beaten.
5. You need 2-12 ounce of cans of evaporated milk.
6. Prepare 2 of unbaked 9 inch deep dish pie crusts.

You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. As I started to make the filling I saw a new recipe for my pies. While the pie shell is cooling make the filling.

Pumpkin Pie instructions

1. Make 2 single pie crusts..
2. Preheat oven to 425 degrees..
3. In a large mixing bowl, stir in ingredients in the order listed..
4. Measure or pour evenly into 2 unbaked pie crusts..
5. (Lightly) Sprinkle top of pie with cinnamon..
6. Place both pies in 425 degree oven and bake for 15 minutes..
7. Bake for the next 50 minutes @ 350 degrees..
8. Check for doneness with a steak knife. When knife comes out clean, pumpkin is done..
9. Cool pie and serve piled high with whipped cream..
10. Refrigerate any remaining pie..

In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking. Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Cut pumpkin in half lengthwise; discard seeds.