Description

This pumpkin pie recipe is a little different from the normal, heavy, cinnamon-and-nutmeg-laden pumpkin pie. It’s more like a custard pie with just the right blend of spices to welcome in the fall season.

Ingredients

Scale

1 cup cooked, mashed pumpkin (or 100% canned pumpkin)
2 tbsp flour
2 cups sugar
2 eggs
1 stick butter, melted
1 small can evaporated milk (5 oz.)
1 tsp lemon extract
1 tsp vanilla extract
cinnamon to taste (I use 1 or 1 1/2 tsp.)
ready made pie crust

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Instructions

Mix all ingredients well with a mixer. (Mixture will be pretty soupy.)
Pour into 2 deep dish pie shells. (Don’t overfill or they will bubble over during baking.)
Bake at 450 for 10 minutes.
Then reduce heat to 350.
Bake until center is set and edges are browned.
NOTE: You may use canned pumpkin; cooked, mashed sweet potatoes; or cooked, mashed butternut squash instead of cooked, mashed pumpkin. They all taste equally yummy in this recipe!

Notes

If you eat gluten-free, this recipe is really easy to adapt! All you have to do is substitute gluten-free flour for the 2 tablespoons of flour called for in the recipe. Then you can either make your favorite gluten-free crust to use instead of store-bought crust, or you can simply make it without crust! I love to use my glass pie pans (I avoid using aluminum for cooking.) and make my pies without crust. The edges get brown and chewy as the pie bakes, and it’s super yummy!