½ (15 ounce) package refrigerated pie crust
(1 crust)
1 (15 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
2 large eggs
½ cup firmly packed brown sugar
½ cup granulated sugar
2 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
Prepare crust according to package directions for a
one-crust filled pie (do not bake). Place on baking sheet; set aside.
In large mixing bowl, combine remaining ingredients until well mixed.
Carefully pour into pie crust.
Bake in a preheated 425F oven 10 minutes; reduce heat
to 350F and continue baking 50-60 minutes or until knife inserted into center
comes out clean. Do not over bake (center should be slightly wobbly).
Remove from oven; allow to cool completely. Keep
refrigerated.
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| Served on our friends' very pretty china! |
My Rating: 4/5 "I was ready to not like this because I was very skeptical about the idea of vanilla in a pumpkin pie. Granted, the pumpkiny spicy flavor isn't as strong with this one as it is with other recipes I've made. But it's still good - just in a different, more mellow way. This is like, relaxed pumpkin pie, and sometimes that's just what you want."
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