Pumpkin Pie + Raspberries

This is a classic Betty Crocker recipe

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

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.


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