This pumpkin pie is perfect for Thanksgiving dessert!

HOMEMADE PUMPKIN PIE

SERVINGS: 8

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

INGREDIENTS

1 PIECE OF PIE CRUST DOUGH (STORE BOUGHT/PREPARED)

4 EGG

1 TEASPOON OF MILK

15OZ. OF PUMPKIN PUREE

1/2 CUP OF SOUR CREAM

8OZ. OF EVAPORTAED MILK

1 1/2 CUPS OF BROWN SUPGAR (PACKED)

2 TABLESPOONS OF FLOUR

1 1/2 TEASPOONS OF VANILLA EXTRACT

 2 TEASPOONS OF GROUND CINNAMON

2 TEASPOONS OF PUMPKIN PIE SPICE

1/4 TEASPOONS OF GROUND NUTMEG

1/8 TEASPOON OF BLACK PEPPER

1/2 TEASPOON OF SALT

INSTRUCTIONS

PREHEAT THE OVEN TO 425°F AND PLACE A BAKING SHEET IN THE OVEN WHILE ITS PREHEATING.

ADD THE PREPARED PIE CRUST DOUGH INTO A 9-INCH PIE DISH.

TRIM AND SHAPE THE EDGES AS DESIRED (MAKING SURE YOU SEAL THE EDGES TIGHTLY.)

IN A BOWL – BEAT TOGETHER 1 EGG AND THE TEASPOON OF MILK.

USE A PASTRY BRUSH TO COAT THE PIE CRUST WITH THE EGG/MILK WASH. DISPOSE OF ANY EXCESS EGG/MILK WASH ONCE FINISHED & SET THE PREPARED PIE CRUST ASIDE.

IN A BLENDER – ADD IN THE REMAINING 3 EGGS, PUMPKIN PUREE, SOUR CREAM, EVAPORATED MILK, BROWN SUGAR, FLOUR, VANILLA EXTRACT, GROUND CINNAMON, PUMPIE PIE SPICE, GROUND NUTMEG, BLACK PEPPER, AND SALT.

PULSE INGREDIENTS IN THE BLENDER FOR 60 SECONDS – OR UNTIL SMOOTH.

POUR THE BLENDED FILLING INTO A POT AND COOK OVER MEDIUM-LOW HEAT FOR 5 MINUTES – STIRRING FREQUENTLY.

REMOVE THE BAKING SHEET FROM THE OVEN AND PLACE THE PREPARE PIE CRUST ON THE BAKING SHEET.

POUR THE FILLING INTO THE PIE CRUST (USE A PIE CRUST SHEILD AROUND THE EDGE OF YOUR CRUST TO PREVENT IT FROM BURNING.)

BAKE THE PIE FOR 15 MINUTES & THEN REMOVE THE PIE CRUST SHEILD – REDUCE THE HEAT OF THE OVEN TO 350°F & BAKE FOR AN ADDITIONAL 20 MINUTES.

ONCE COOKED – REMOVE FROM THE OVEN & ALLOW TO COOL AT ROOM TEMPERATURE FOR 3-4 HOURS BEFORE SLICING.

ONCE COOLED – SERVE WITH WHIPPED CREAM & PUMPKIN PIE SPICE ON TOP.

ENJOY!