Pumpkin Pie + Raspberries

This is a classic Betty Crocker recipe

Filling:
2 eggs
1/2 cup sugar
1 tbsp Pumpkin pie spice
12 oz Evaporated milk
15 oz Pumpkin pie mix

Crust:
1 1/3 cup flour
1/2 tsp salt
1/3 cup vegetable oil
2 tbsp cold water

Easy as a pie. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for another 45 minutes. Depending on your oven, you might need to bake it longer until you get the dark rich color.

Add your favorite topping…which is raspberries for me.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s