Enjoy this Classic Pumpkin Pie recipe from the ALDI Test Kitchen. It’s perfect for dessert after a filling Thanksgiving dinner meal. This seasonal staple is also easy to whip up well in advance of the big day, so there’s one less item to cook as your guests arrive! To start, preheat your oven to 400ºF. While your oven is pre-heating, gather your ingredients. You’re going to need 2 large eggs, half a cup of sugar, half a cup of brown sugar, one tablespoon of pumpkin pie spice, ½ teaspoon of salt, 15 ounces of pure canned pumpkin, 6 ounces of evaporated milk and a 12-inch-deep dish pie crust.

In a large bowl, combine and mix all the ingredients together. Keep in mind, you want to slowly stir in the evaporated milk because it helps create a thick, creamy texture without lumps.

Next, pour your pumpkin pie mixture into the pie crust and bake on a baking sheet for 20 minutes. After 20 minutes, reduce the temperature down to 350 ºF and bake for another 45 minutes. To create the sweet creamy topping for the pumpkin pie, you will need a cup of heavy whipped cream, ¼ cup of powdered sugar and ½ teaspoon of pumpkin pie spice. Pour the whipped cream in a cold bowl, whip the cream on medium speed and slowly add sugar and the pumpkin pie spice. Afterwards, add as much whipped cream to your liking on top of the pumpkin pie.

The aroma of nutmeg, cinnamon and pumpkin spice that will fill your kitchen from baking this Pumpkin Pie is mouthwatering. You can serve warm, or you can chill and serve cold whenever the craving strikes. When ready to serve, cut the pumpkin pie in equal slices. This recipe is sure to impress your friends and family at your next get-together. Nothing beats a homemade pie!

Prep Time:  15 minutes   |    Cook Time:  1 hour, 5  minutes   |    Total Time:  1 hour, 20  minutes   |    Servings:  8

Ingredients:

• 2  Goldhen  Large Eggs
• ½ cup  Baker’s Corner  Granulated Sugar
• ½ cup packed  Baker’s Corner  Brown Sugar
• 1 tablespoon  Stonemill  Pumpkin Pie Spice*
• ½ teaspoon  Stonemill  Iodized Salt
• 15 ounces  Baker’s Corner  100% Pure Canned Pumpkin
• 6 ounces  Baker’s Corner  Evaporated Milk
• 1  Belmont  12" Deep Dish Pie Crust

Topping:

• 1 cup  Countryside Creamery  Heavy Whipping Cream
• ¼ cup  Baker’s Corner  Powdered  Sugar
• ½ teaspoon  Stonemill  Pumpkin Pie Spice*
•   *These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. Preheat oven to 400º.
2. In a large bowl combine eggs, sugars, pumpkin pie spice, salt and canned pumpkin. Slowly stir in evaporated milk until fully incorporated. Place pie crust with tin on baking sheet and pour mixture into crust.
3. Bake for 20 minutes. Reduce temperature to 350º and bake for an additional 45 minutes or until the center is set.
4. For the topping: Chill a medium-sized bowl for 5 minutes if desired. Pour cream into bowl. Whip on medium speed, slowly add in sugar and pumpkin pie spice.  Whip until stiff peaks form. Cover and refrigerate. Enjoy pie with a large dollop on top of each slice of pie.

Tip: Adding chopped nuts on the topping adds a great crunch.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen