Deep Dish Pumpkin Pie
Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter, softened
3 eggs, beaten
1 tablespoon vanilla extract
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch salt
1 1/4 cups molasses
1/2 cup buttermilk baking mix
1 (9 inch) deep dish pie crust
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter, softened
3 eggs, beaten
1 tablespoon vanilla extract
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch salt
1 1/4 cups molasses
1/2 cup buttermilk baking mix
1 (9 inch) deep dish pie crust
Methods/steps
Preheat oven to 425 degrees F (220 degrees C)
In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla
In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix
Add to the pumpkin mixture and mix thoroughly
Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean
In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla
In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix
Add to the pumpkin mixture and mix thoroughly
Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean
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