Pumpkin Pie From Scratch

Ingredients

• 1 9" pie crust
• 2 large eggs
• 12 ounces evaporated milk
• 3/4 cup packed brown sugar
• 1.5 cups pumpkin puree (homemade or store bought; 15 ounces canned pumpkin )
• 2 teaspoons pumpkin pie spice (substitute with store bought)
• homemade whipped cream

Instructions

1. 1

   Roll out the pie dough: Remove the pie dough from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1″ - 2" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.

2. 2

   Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and trim and crimp the edges. Chill it in the refrigerator for 30 minutes.

3. 3

   Prepare pie filling: Preheat the oven to 425 degrees. Place the eggs, evaporated milk, brown sugar, pumpkin puree and pumpkin pie spice in a medium bowl and whisk well until well combined.

4. 4

   Bake pie: Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is puffed but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.

5. 5

   Cool pie: Remove from heat and cool completely on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill. Serve with whipped cream and enjoy!