Servings: 6

Total Time: 50 minutes

Cookware:

Ingredients:

• 15 oz can Pumpkin Puree

• 12 oz evaporated milk

• 10-inch unbaked pie crust

• ¾ cup granulated sugar

• 1 ¾ teaspoon Pumpkin pie spice

• ½ teaspoon salt

• 2 eggs

• Whipped cream

Directions:

1. Preheat oven to 425° F.

2. In a large bowl, beat eggs, then stir in pumpkin puree, salt, and pumpkin pie spice. Once combined, slowly stir in evaporated milk.

3. Spread oil or butter evenly across the interior of your ovenproof Larder & Vine Skillet, then line it with the pie crust. Make sure to crimp the edges at the top, then pour in pumpkin pie mixture.

4. Bake at 425°F for 15 minutes then reduce temperature to 350°F and bake for about 40 to 50 minutes. Let cool completely then serve with whipped cream and enjoy!

Shop Larder & Vine Enameled Cast Iron 10.25-inch Skillet