Page 60 - Lakeland Recipes

Pumpkin Pie

Submitted by Matthew Froncek

Ingredients: How to:

● Preheat the oven to 425°F.
● Roll out pie crust and place in a pie pan. Poke the bottom with a fork
● 2 cups canned pumpkin puree or fresh pumpkin puree not
several times and scallop the edges or crimp with your fingers.
pumpkin pie filling
● 14 oz can Sweetened Condensed Milk ● In a large bowl add the pumpkin puree and sweetened condensed milk
and mix until combined.
● 2 large eggs
● 1 tablespoon vanilla extract ● Add the remaining ingredients and whisk until smooth.
● Pour the filling into the prepared pie crust.
● 1 teaspoon pumpkin pie spice
● 1/2 cup packed brown sugar ● Bake for 15 minutes, then reduce the oven temperature to 350°F and
bake for an additional 40 minutes Cover the pie crust edges with foil if
it browns too quickly.
● Remove the pie from the oven when it is no longer jiggles in the
center.

NOTES
Let cool completely.
Recipe provided by Make Your Meals