It's pumpkin time! Fall is here and Turkey Day is on its way!
When it comes to pie crusts, I like to make mine with a rustic look. When it comes to pumpkin pie filling, I like mine creamy, rich and sweet. I will either use canned organic pumpkin OR I will roast and puree my own pumpkin for the filling to my pies.
I have included links to pie crust recipes at the end of this article AND included a link to one of my articles on how to make your own pumpkin puree.
Double Vanilla Pumpkin Pie Recipe
- 1 1/2 cups fresh pumpkin puree
- 1 can (12 ounces) evaporated milk
- 2 eggs
- 1 cup sugar
- 1 tbsp flour
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp each: ground cloves. cinnamon and pumpkin pie spice
- 1 unbaked pie crust (link to recipe below)
In a large bowl combine: pumpkin, milk, eggs, sugar, flour, salt and spices. Mix well with a wire whisk and pour into pie shell.
Bake for 20 minutes, then turn oven temperature down to 350* and bake for an additional 40 minutes (or until knife inserted into center comes out clean).
Tip: To prevent a burnt crust, place a metal crust ring over the exposed crust before baking. If you do not have one, you can use aluminum foil.
Pie crust recipes: 2 easy pie crust recipes
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