Pumpkin Pie [Large Batch]
This recipe originally came from the back of a can of Libby’s amazing pumpkin puree and I have made it my own over the years.
- 1 1/2 cups brown sugar
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon salt
- 8 large eggs
- 2 cans (15 ounce) 100% pure pumpkin puree
- 1 1/2 cups heavy cream
- 3 unbaked 9 inch pie crusts (I like Pillsbury)
Preheat your oven to 425 F.
Mix sugar, pumpkin pie spice, and salt in a small bow. Beat eggs in a large bowl until foamy. To the eggs add the sugar/spice mix, and the canned pumpkin puree. Slowly add in the heavy cream.
Divide the mix among the three pie shells.
Bake in the lower rack of your oven at 425 F for 15 minutes. Then reduce the temperature to 350 F and bake for 30-35 minutes, or until the pie looks set and a knife inserted in the middle comes out clean.
Cool on a wire rack for 2-3 hours, and refridgerate.
Wrap the cooled pies tightly in plastic wrap, and then aluminum foil. Freeze pies for up to 3 months. When ready to eat, defrost the pie in the refrigerator overnight and enjoy!