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Desserts

Pumpkin Pie - Deb Topp Style - Just Like Nick Likes It!!

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Canned pumpkin filling whisked with two eggs, whole milk and a heavy hand of spice, baked hot then finished low.

Not this recipe — add a photo of yours.Photo: Peggy Greb (Public domain, via Wikimedia Commons)

Some of the sugar can be Splenda, and Deb likes using a little heavy cream mixed into the total milk amount.

Cook
1 hr

History of this recipe

Nobody's written this one down yet.

Ingredients

  • ¾ cup sugar (some of this can be Splenda)
  • ½ teaspoon salt
  • 1-2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • 2 eggs
  • 1 can pumpkin pie filling
  • 1 ½ cups whole milk
  • 3 tablespoons heavy cream
  • 1 unbaked 9-inch pie shell

Directions

  1. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
  2. Beat eggs in a large bowl. Stir in pumpkin and the sugar-spice mixture.
  3. Gradually add milk and cream.
  4. Bake pie shell for 15 minutes at 400 degrees.
  5. Fill pie shell with pie mixture and bake for 10 minutes.
  6. Reduce heat to 300 degrees and continue baking until edges of the pie are set, 20-35 minutes longer.

Notes

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