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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.
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!!
Amy | October 07, 2014
Its so good
Amanda | November 21, 2013