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Our Best Ever Pumpkin Pie Recipe         

 

 

 

This is one of the easiest pies to make regardless of the occasion and

 

 

it is absolutely delicious!  Fresh spices are a must for this flavorful pie. 

 

 

And there is no need for a homemade pie crust!  Plus, you can use

 

 

canned pumpkin or your own pumpkin purée.  This is not your

 

 

traditional pumpkin pie even though it tastes just like it, but without the

 

 

crust!

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•  I like to bake my pie until there is a slight jiggle, then I do the knife test.

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•  Make sure the pie doesn't burn.  I've never had a problem but if you see it

 

 

   happening, lay a square of foil on top.

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•  You could also do cookie cut-outs on top.

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•  Wait until the pie cools before slicing.

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KEYWORDS

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easy pumpkin pie recipe, best pumpkin pie recipe, crustless pumpkin pie

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Our Best Ever Pumpkin Pie Recipe  Serves 6 to 8

Ingredients

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•  1 can pumpkin (16 oz)

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•  1 can evaporated milk (13 oz) 

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•  2 eggs

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•  2 Tbsp butter, room temperature

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•  ¾ cup sugar

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•  ½ cup baking mix (Bisquick or our recipe)

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•  2½ tsp pumpkin pie spice (fresh is best)

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•  2 tsp of a good vanilla (our recipe)

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Heat oven to 350°F.  Grease a pie plate using Pam or our

 

 

Pan Release.

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​Instructions

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​​1.   Place all ingredients in a blender in the order shown; blend on high

 

 

     for 45 seconds to 1 minute, scraping down sides twice.

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2.  Pour into the prepared plate; bake on middle rack in oven until thin

 

 

     knife inserted in the center comes out clean, usually about 50

 

 

     minutes to an hour.  Cool on a rack; slice when cool.  Cover and

 

 

     refrigerate to store.

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Options

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•  Place baked pastry cutouts (pie crust)sprinkled with brown sugar on

 

 

   top of pie after about 45 minutes of baking.  Or add baked cutouts

 

 

   on top of pie after baking.​​​​​

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Our Best Ever Pumpkin Pie Recipe
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Just needs a dollop of whipped cream!

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