Prep 10 mins
Cook 40 mins
Perfect texture, perfect flavor!
- 4 eggs
- 1 1⁄2 cups brown sugar
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 pinch mace
- 1 teaspoon salt
- 29 -30 ounces pumpkin (2 small or 1 large can)
- 1⁄4 cup orange juice
- Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
- If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.
This is a very good pumpkin pie recipe and the orange juice makes it different than most other recipes. It is not too strong, which I liked. Thanks for sharing!
How much easier can it get! This is a recipe for great pie, but a word of advice ~ before giving away the 2nd pie [which I did], make sure that you'll be satisfied with eating just the one [which I wasn't!]! Also, I'm a big fan when it comes to using orange flavors, so I added a tablespoon of orange zest, just for the halibut [of should that be hellofit?]! Anyway, thanks for the recipe ~ I'm keeping it on hand to make again!