When your thinking about pumpkin pie or pumpkin anything means fall is in the air. I love Fall, it’s one of my favorite seasons especially because of Halloween. Nice buttery, flaky crust with delicious pumpkin custard topped with whip cream.

Ingredients:

1 can of pumpkin puree

1 can sweetened condensed milk

1 pie crust (Homemade or store bought)

2/3 cup brown sugar

2 eggs, 1 egg yolk (3 total) room temperature

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

Pinch of ground cloves

Pinch of salt

4 teaspoons flour

1. Preheat the oven to 425 degrees. Roll out your dough into a circle the best you can. Gently roll the dough over the pan, gently pushing the sides in to make it fit. Using a fork press the outside edges of the crust to make a design. Cut off any extra dough. Cover the edges lightly with foil so the edges don’t cook too fast. Line pie with parchment paper and add **pie weights** Cook for 10 minutes, then take the foil off and cook another 4-5 minutes. Let it cool. Lower the oven to 325 degrees.
2. In a medium size bowl mix the pumpkin, milk, sugar, and vanilla.Then add the eggs and yolk in and mix.
3. In a small bowl mix the flour, salt, cinnamon,cloves and nutmeg.Then add to the pumpkin mixture and mix.
4. Get your pie crust. Pour the pumpkin mixture over the crust. Put into the oven at 325 degrees and cook about 50-60 minutes.Give it a little jiggle.The pie will have a little jiggle in the center when it’s done. Let it cool, serve a little warm or from the fridge, then top with whip cream and Enjoy!

****pie weights

pie weights, or 1-2 cups of dry rice or dry beans. You can not reuse the rice or beans for another meal but you can reuse for other pie crusts.