skillet pumpkin pie

<p>My mother's 'famous' recipe for skillet pumpkin pie, made in a cast iron skillet.</p>

Skillet Pumpkin Pie Recipe

(15 ounces) 100% Pure Pumpkin (I use LIBBY’S)

(12 ounces) evaporated milk

10 inch unbaked pie crust

sugar

cinnamon

salt

ginger

cloves

eggs

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk.

Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.

Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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Skillet Pumpkin Pie Recipe

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The most viewed skillet pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Skillet Pumpkin Pie Recipe

The most viewed skillet pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine