Recipes and Tips for making Pie.
Easy thanksgiving pie
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 eggs, beaten
- ½ cup granulated sugar
- 1 can (16 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ½ cup quick-cooking oats
- ½ cup packed brown sugar
- ¼ cup butter or margarine, softened
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
- Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes.
- Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
- Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes.
- Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
- Serve with whipped cream or vanilla ice cream.
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