(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Classic Pumpkin Pie

This is one of those smooth-as-silk, spicy pumpkin pies that brings both raves and recipe requests.  Just make sure your spices as fresh as can be (no leftover spices from last Halloween). Traditionally made with evaporated milk, I prefer it with whipping cream for a slightly richer pie. www.TheSpiceHouse.com or King Arthur Flour are my recommendations for the best pumpkin pie spice blend or make your own Home Blend Pumpkin Pie Spice.

 Nothing is more classic or more welcome at Thanksgiving than Pumpkin Pie

1 unbaked 9 inch shell
1/2 cup light brown sugar, firmly packed 
1/2 cup cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spices
2 eggs 
1 teaspoon pure vanilla extract
1 can (15 oz.) pure pumpkin puree
1 can (12 fl. oz.) evaporated milk or whipping cream

Preheat oven to 400° F. Line a baking sheet with parchment paper and place pie pan on it.

Combine sugar, cinnamon and pumpkin pie spice in small bowl. Beat eggs and vanilla lightly in a another, larger bowl. Stir in pumpkin puree and sugar-spice mixture. Gradually stir in evaporated milk or cream. Pour mixture into pie shell.

Bake for 15 minutes and then lower temperature to 350° F. Bake for another 40 to 50 minutes or until a knife blade inserted near center of pie comes out clean.

Cool on wire rack for 2 hours. Serve or refrigerate until serving.

Serves 6-8

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.