Pumpkin Pie Filling Recipe
The best pumpkin pie
- 1 single crust pie dough
- 3 large eggs
- 15 oz canned pumpkin
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 tsp allspice
- 1/2 tsp ginger
- 1 cup eggnog
Preheat the oven to 425.
Roll out a single pie crust and place in the pie dish. Crimp the edges.
Lightly whisk the eggs until light in color and fluffy.
Stir in pumpkin, sugars, spices, salt and eggnog.
Pour the filling into the pie shell. NOTE: Blind baking is not necessary.
Place into preheated oven. After 5 minutes reduce the heat to 375.
Bake for approximately 45-50 more minutes.
Remove pie from oven and cool completely on a rack.