Difficulty: Easy - for beginners
1 cup brown sugar packed
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tbsp flour
2 cups pumpkin
1/2 cup milk
1/3 cup cream
1/4 cup melted butter
-Mix brown sugar, spices. salt and flour together until blended well.
-Mix together pumpkin,eggs, milk, cream and butter in a large bowl until mixed well together.
-Stir the dry ingredients into pumpkin mixture gently.
-Pour filling into a large unbaked pie shell.
-Bake 15 mins at 425.
-Reduce heat and to 350 and bake for 40 mins longer until pie is set.
-Serve with whip cream.
*I like to make my own pastry and roll out to fit a large pie plate then make a fancy edge on it. Helps hold liquidy pie filling in before its baked and set.
** I have tried to bake pie pumpkins myself and then mash them up to use in this recipe but honestly canned pumpkin is better as its smoother and so much easier.
- Recipe origin I'm not sure of but I have used this recipe for Thanksgiving since 1989 with great results.