Pumpkin Pie

Note/ Suggestions:  This is the plain and simple pumpkin pie.  This is the one my husband loves each year and now my 10 year old makes for him.  Super easy.  This recipe makes 2 pies.

Ingredients:

  • 2 recipes of pastry (enough for two 9 inch deep dish pie shells and decorations for the top)
  • 4 large eggs
  • 1 cup granulated white sugar
  • ½ cup packed light brown sugar
  • 1 tsp salt
  • 1 ½ tsp Pumpkin Pie Spice (I like the Spice Hunter brand)
  • 1 29 oz 100% pure pumpkin puree
  • 2 12 oz cans of evaporated milk

Directions:

  1. Preheat the oven to 425 degrees.
  2. Roll out the pastry and line two 9 inch deep dish pie tins. They should be able to hold about 4 cups volume each. Use the left over pastry to cut out seasonal decorations to line the edges later.
  3. In the bowl of a standing mixer, beat the eggs. Add the sugars, spices beat until well combined and frothy.
  4. Add the pumpkin puree and combine well.
  5. While the mixer is on low, slowly pour in the evaporated milk until well incorporated. Do not over mix at this point.
  6. Fill the two pie tins equally and then decorate with the pastry cut outs. Brush the cut outs and the pastry edges with 1 beaten egg or cream.
  7. Bake at 425 for 15 minutes without opening the oven door. Lower the heat to 350 and bake for another 45 minutes or until a toothpick inserted into the middle of the pies comes out clean.  Try not to open the door of the oven too much during the cooking process.
  8. When the pies are done, remove from oven and let cool on a wire rack for about 2 hours before serving. If making the night before, cover and put in the refrigerator once the pies are completely cool.