Pumpkin Pie filling

Name: Pumpkin Pie filling
Cuisine: American
Ingredients: 2 Cups Pumpkin Puree; 1 Can Evaporated Milk; 4 Room Temp Eggs; 2 Teaspoons Vanilla; 2 Tablespoons Melted Butter; 1 Cup Sugar; 1 Cup Brown Sugar; 2 Tablespoons Pumpkin Spice; 1 1/2 Tablespoons Cinnamon

lisa.elam.75 @cook_3553216

Yearly get together of sisters and lots of experimentation and this the result.

lisa.elam.75 @cook_3553216

Yearly get together of sisters and lots of experimentation and this the result.

Saved

Ingredients

425 15m 350 45m

2 CupsPumpkin Puree
1 CanEvaporated Milk
4Room Temp Eggs
2 TeaspoonsVanilla
2 TablespoonsMelted Butter
1 CupSugar
1 CupBrown Sugar
2 TablespoonsPumpkin Spice
1 1/2 TablespoonsCinnamon

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Steps

425 15m 350 45m

1

We start with raw pumpkins clean them save the seeds to bake later and put them in the oven at 350 this part can take 2 to 4 hours but they are easyer to peel once baked
2

Stick your cooked pumpkin in the blender and blend until smooth mesure out into 2 cup portions
3

Mix all your wet ingredients well
4

Add dry ingredients to the wet wisk well
5

Poor into pie crusts depending on how big your crusts are and how watery your purre is this should fill 1 or 2 crusts
6

Bake at 425 for 15 min then bake 350 for 40 to 45 min. Your pie will poof a little but will flaten out as it cools