This recipe goes easy on the spices, which can make the filling bitter. From Sue Henderson, it makes two 9-inch pies. If you have leftover filling, bake it in ramekins for pudding.
Ingredients
2 9-inch pie crusts
1 29-ounce can pumpkin puree (not “pie filling”)
1 12-ounce can evaporated milk
3/4 cup half-and-half or whipping cream
3/4 cup whole milk
5 eggs
1 teaspoon salt
1 3/4 cups sugar
1 teaspoon cinnamon
1/8 teaspoon each: ground allspice, ginger, nutmeg, cloves
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)
Whipped cream (optional)
Directions
Preheat oven to 425 degrees.
With a whisk, hand or stand mixer, blend all filling ingredients. Pour into uncooked pie crusts. Bake at 425 degrees for 15 minutes.
Lower heat to 350 degrees and continue baking 35-45 minutes, depending on your oven.
To test for doneness, reach into oven with a baking mitt and gently shake pie. If an area the size of a nickel jiggles in the center, it’s ready. Cool to room temperature. Keep in refrigerator until ready to serve. Top with whipped cream, if desired.
