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Classic Pumpkin Pie is based on a recipe from The McCormick Spices of the World Cookbook. If you prefer a spicier pumpkin pie, increase the spice to 1 tablespoon Pumpkin Pie Spice.
Pastry for 9-inch pie crust
2 eggs, well beaten
1/2 cup firmly packed brown sugar
2 teaspoons McCormick® Pumpkin Pie Spice
1 tablespoon flour
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 teaspoon McCormick® Pure Vanilla Extract
1 can (12 ounces) evaporated milk
Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and vanilla. Gradually add evaporated milk, mixing well. Pour into pie crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.
(Amount per serving)
Out of the 2 recipes (signature and classic) The classic was my favorite. The signature was good and easier to make but the taste was better for me in the classic recipe. I did add corn starch to both recipes for that nice thick slice that you would find in a store bought recipe. home made recipes tend to be runnier, this takes care of that. God Bless and Enjoy!!
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Its so good