This is a timeless recipe. There are so many recipes out there for just this particular pie. You can’t go wrong with this pie. It is creamy, sweet, decadent and just plain delicious. I always make this during the fall and winter months, especially during the holidays. My daughter loves pumpkin pie and unfortunately loads and loads of coco-whip. But it is the holidays and who does not go all out and eat way beyond comprehension. So let’s get into this recipe. Now you can use your own recipe for dough or you can go the easy way and buy store bought like I did for this recipe. I was busy and just couldn’t be bothered to add another thing on my counter. But, it’s all good. It worked out just fine.
1 store-bought pie crust (about 8 inches)
1 (8 inches) pie pan
3/4 cup brown sugar packed
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground clove
2 eggs beaten
1 (15 ounces can of pumpkin puree ( not pumpkin pie mix)
1 cup almond milk
- Preheat the oven to 425*.
- Place the pie crust into the pie pan and prick with a fork. Bake for about 10 minutes or until lightly golden. Remove and let cool.
- In a bowl combine all of the ingredients and whisk together until well combined.
- Pour into the pie shell and bake for about 15 minutes.
- Turn the heat to 350* and bake for about 50 minutes.
- Remove from the oven and let cool on a wire rack.
- When completely cool cover with foil and place into the fridge overnight. Cut into slices and top with any topping you prefer.