Honestly, all pumpkin pie tastes the same to me. Store bought. Homemade. It’s all good.
It’s so good!
Our cousin brought this to Thanksgiving last year, and I couldn’t believe how amazing this pie was! She got the recipe from a local radio show. It’s amazing! Give it a try!
Better Pumpkin Pie
2 C. Pumpkin purée (canned pumpkin)
1 14 oz. can sweetened condensed milk (not evaporated)
1 T. Vanilla extract
1/4 tsp. Ground cloves
1 tsp. Cinnamon
1/4 tsp. Ground ginger
1/2 C. Firmly packed brown sugar
Use whatever piecrust you prefer. Place it in a 9 inch pie plate. Set aside.
In a large mixing bowl, blend all of the above ingredients with a whisk. Pour into the unbaked pie crust.
Preheat your oven to 425°. Place the pie on a baking sheet to prevent spilling onto the bottom of your oven. Place the pie in the oven and set a timer for 15 minutes. After 15 minutes, reduce the temperature to 350° and set your timer for 45 minutes. Remove from oven. Allow to cool completely. Refrigerate until ready to serve.
To prepare homemade whipped cream:
In the bowl of a standup mixer combine one cup of heavy whipping cream, and 1/4 C. Sugar. With the whisk attachment west for about 45 seconds to one minute. Keep any leftover cream in the refrigerator.
Print recipe here!