Canned Pumpkin Pie

Yields 2 Deep Dish or 3 Regular Pies

Equipment:

  • 1 Large Mixing Bowl
  • 1 Mixer or Wooden Spoon
  • 1 Cookie Sheet/Pie (Bake 2 at a time)
  • Can Opener

Ingredients:

  • 1 Cup Granulated Sugar
  • 2 Cans Libby’s Canned Pumpkin (15 Ounce Cans or About 2 Cups)
  • 2 Cans Evaporated Milk (12 Ounce Cans)
  • 4 Eggs, Well beaten
  • 2 Frozen Deep Dish Pie Crusts (comes 2 to a pack in the tins) or 3 Regular Pie Crusts with 1 left over as they come 2 to a pack
  • 1 Teaspoon Pumpkin Pie Spice

Pre-Preparation:

  1. Lay out all ingredients/equiptment15 minutes prior to cooking/baking.

Directions:

  1. Preheat oven to 425 Degrees.
  2. In a large mixing bowl and mixer or wooden spoon mix together Granulated Sugar, Canned Pumpkin, Milk, Eggs, & Pumpkin Spice to make Pumpkin Pie Filling
  3. Pour Pumpkin Pie Filling into your 2-4 (depending on whether they are deep dish or not) frozen pie crusts.
  4. Place each filled pie on cookie sheet.
  5. Place pie or pies in oven depending on how many will fit I usually bake 2 at a time.
  6. Bake for 15 Minutes.
  7. After the 15 Minutes expires, reduce oven temperature to 350 Degrees.
  8. Bake for an additional 40-50 Minutes.
  9. Take pie out at 40 Minute Mark and check for doneness.
  10. Once you take pie out place a butter knife into the center or close to the center and see if the knife comes out mostly clean.
  11. When pie appears done, cut into slices and enjoy.
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