A true, classic pumpkin pie recipe, creamy & smooth with no dairy involved!
INGREDIENTS
3/4 cup Brown Sugar
3/4 cup White Sugar
3 tsp Cinnamon
1 tsp Salt
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1 28 oz can of Pure Pumpkin
5 Eggs, beaten
INSTRUCTIONS
Measure dry ingredients together in a medium sized mixing bowl. Add pumpkin puree to dry ingredients, whisk to combine. Whisk in eggs one at a time until
completely combined. Pour pumpkin batter between two prepared pie tins. Bake at 425 f for 15 minutes. Then reduce heat to 350 f and bake for 35-40 minutes until pies have set and crust is golden brown. Let cool before serving with whipped cream.
Comments