Skillet Pumpkin Pie Recipe

Skillet Pumpkin Pie Recipe

Pumpkin pie has been a Thanksgiving obsession of mine for as long as I can remember. I’m OBSESSED. Thanksgiving is NOT Thanksgiving without pumpkin pie. It’s non-negotiable in my eyes. If I know this pie won’t be wherever I’m celebrating stuffing my face, I’ll bring it myself. It’s that important to me. Could I skip the entire meal and only eat pumpkin pie? Probably. Well…maybe not the stuffing.

Cool creamy pumpkin on a soft crust with a dollop of delicious whipped cream. There’s no other way. Now, I make my recipe exactly as my mom has always made it (yes it’s nostalgic for me), but my only special twist is I make mine in a cast iron skillet. Because this is Kitchen Swagger and I do everything in a cast iron skillet. Happy Thanksgiving and happy pumpkin pie-ing!

P.S. Don’t forget to save yourself (or me) an extra slice for breakfast.

Skillet Pumpkin Pie Recipe

Skillet Pumpkin Pie Recipe

Skillet Pumpkin Pie Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
  • 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY'S)
  • 1 can (12 ounces) evaporated milk
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • Whipped cream (optional)
  1. Preheat oven to 425° F.
  2. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin Purée and sugar-spiced mixture. Slowly stir in evaporated milk.
  3. Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.
  4. Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Recipe credit: LIBBY’S Famous Pumpkin Pie.

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