I love, love, love this pumpkin pie recipe. Really, none other will do for me. So it was a MUST for the October menu. Hope you and your family enjoy it as much as we do.

Author/Source:

Reisert Family @ Onceamonthmom.com

Ingredients:

• 1.5 cups brown sugar
• 2 Tablespoons flour
• 0.5 teaspoons ginger
• 0.5 teaspoons nutmeg
• 29 ounces canned pumpkin
• 1 cup water
• 1 teaspoons salt
• 1 teaspoons cinnamon
• 0.25 teaspoons ground cloves
• 4 each eggs
• 2 cups evaporated milk
• 2 each unbaked pie shells

Directions:

Thoroughly mix together the brown sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin, mix until well blended. Stir in milk and water then pour into 2 9 inch unbaked pie shells. Bake at 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until an inserted knife comes out clean. (It sometimes helps to put foil around the pie crust edges during the first part of cooking to keep from burning). Remove from oven and allow to completely cool.

Freezing Directions:

Allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze. To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.

Servings: 2 pies (~16)

printable recipe

Additional Resources:

Some areas of the country are experiencing a shortage of canned pumpkin. If you find yourself in that predicament you can always bake your own pumpkin for puree.