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 Pumpkin Pie Final


DUTCH FARMS Pumpkin Pie

 

INGREDIENTS:

  • 1 (9 inch) unbaked deep dish pie crust
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Dutch Farms eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • Dutch Farms Whipped Topping

Pumpkin Pie 1

DIRECTIONS:

  • Preheat oven to 425 degrees F.
  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
  • Top with Dutch Farms Whipped Topping
  • Enjoy!

Pumpkin Pie 2 (2)