There’s no doubt in our minds that Thanksgiving wouldn’t be complete with a good round of pies and topping our list is our Fall Spice Pumpkin pie cooked in our favorite Emile Henry pie dish. Go all out and decorate your pie with with little leaf or other autumn cut outs (we sell those too). After all the box of pie crusts comes with two crusts…(we won’t tell if you don’t).
Fall Spice Pumpkin Pie
2016-11-03 08:46:34
Serves 8
Ingredients
- 1 can (15 ounce) pumpkin puree or equivalent fresh puree
- 1 can evaporated milk
- 1 pie crust homemade or bought
- 3/4 c sugar sugar
- 1 tablespoon Bella Cucina Fall Spice Mix
- 2 eggs beaten
Instructions
- Preheat the oven to 425°F.
- Combine sugar, salt, and Fall Spice Mix in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
- Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Notes
- Turn pastry scraps or extra crust into cute little designs with autumn shaped cutters. Arrange them artfully on the pie and bake. Alternatively they can be baked separate on a parchment lined sheet, brush with an egg wash and sprinkle with coarse sugar and bake until golden brown. then arrange artfully on top.
Pizazz https://pizazzmt.com/
Emile Henry Pie Dish
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