Mom's Thanksgiving Pumpkin Pie
Theresa Whinery
The creamy pie that finishes off a great meal
ingredients
- 1 (15 oz) can of Libby’s plain pumpkin pie (not the one that already has the cinnamon & sugar in it).
- 1 Pillsbury Pie Crust (2 rolls come in the red box - but you only need 1)
- 1 tablespoons of vanilla
- 2 tablespoons of pumpkin pie blend (my mix of cinnamon, nutmeg,ginger,allspice and cloves)
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 can Carnation evaporated milk
directions
- 1
In a large silver bowl, add the pumpkin, sugar and spices. Add the vanilla. Blend with electric mixer. Crack one egg at a time and blend well.
- 2
Slowly add the can of evaporated milk, use electric beaters on low.
- 3
Pour into the pie shell and bake for about 55 minutes. I let it cool for 1 hour then refrigerate if not eating the same day.
notes
Top with cool whip!~ You can add pecans with a little caramel sauce for another variation.
Source: Theresa
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