A traditional pumpkin pie with a kick. Modified from the original recipe made in class.Ingredients | Pumpkin Pie Recipe From Scratch With Canned Pumpkin
1 (9 inch) unbaked pie crust
1 cup evaporated milk
½ cup firmly packed brown sugar
1 ½ teaspoons firmly packed brown sugar
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup light corn syrup
1 ¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 pinch ground ginger
1 ½ cups canned pumpkin
2 eggs, slightly beaten
Directions
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.
Info | Pumpkin Pie Recipe From Scratch With Canned Pumpkin
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 pie
Images of Pumpkin Pie Recipe From Scratch With Canned Pumpkin
Pumpkin Pie Recipe From Scratch With Canned Pumpkin : When it comes to celebrating thanksgiving, you need to serve the best pumpkin pie from scratch recipe you can find and this is it!
