A sweet twist on a beloved classic, this recipe captures the taste of autumn with its spiced and fragrant flavors.
Pumpkin pie is ideal for every fall gathering with friends and family. Make it even more memorable by picking pumpkins at Heirloom Acres Corn Maze & Pumpkin Patch for an unforgettable touch!
Ingredients
- 2 Cups Cooked, mashed pie pumpkin (or 15 oz. can pumpkin puree)
- 14 oz. can Sweetened condensed milk
- 2 Large eggs
- ¾ Cup Brown sugar
- 1 tsp Ground cinnamon, or more to taste
- ½ tsp Ground ginger, or more to taste
- ½ tsp Ground nutmeg, or more to taste
- ⅛ tsp Ground cloves, or more to taste
- ½ tsp Salt
- One 9” Pie crust
Instructions
- Preheat the oven to 425°. Roll out pie crust in a 9-inch pie pan.
- In a medium bowl, whisk mashed pumpkin, sweetened condensed milk, eggs, brown sugar, spices, and salt until smooth. Pour mixture into crust. Bake for 15 minutes.
- Reduce oven temperature to 350° and continue baking for 30–45 minutes or until a toothpick inserted in the center comes out clean. If the edges brown too quickly, cover with aluminum foil.
- Cool on a wire rack. Top with whipped cream and cinnamon.
- Store leftovers covered in refrigerator.
Recipe provided by Heirloom Acres and originally published in Focus on Artesia 2024 Fall edition.
