Elise’s Classic Pumpkin Pie - Borden Dairy

Elise’s Classic Pumpkin Pie

95

Minutes

8

People

I want to cook for: people

Elise’s Classic Pumpkin Pie

95

Minutes

8

People

I want to cook for: people

Ingredients

1 Single frozen pie crust
2 eggs slightly beaten
2 cups fresh pumpkin puree
1/4 cup Borden 2% Milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Instructions

Preheat oven to 325 F. Line a 9" pie plate with thawed pie crust.
In a large bowl stir together eggs, pumpkin, and Borden Milk.
Stir in sugar, flour, vanilla, salt, cinnamon, nutmeg, and allspice.
Pour pumpkin mixture into the pie crust.
Cover the edges of the pie with foil.
Bake at 325 F oven for 25 minutes.
Remove foil.
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.

Ingredients

1 Single frozen pie crust
2 eggs slightly beaten
2 cups fresh pumpkin puree
1/4 cup Borden 2% Milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Instructions

Preheat oven to 325 F. Line a 9" pie plate with thawed pie crust.
In a large bowl stir together eggs, pumpkin, and Borden Milk.
Stir in sugar, flour, vanilla, salt, cinnamon, nutmeg, and allspice.
Pour pumpkin mixture into the pie crust.
Cover the edges of the pie with foil.
Bake at 325 F oven for 25 minutes.
Remove foil.
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.