Description
My mother’s ‘famous’ recipe for skillet pumpkin pie, made in a cast iron skillet.
Ingredients
Scale
- 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY’S)
- 1 can (12 ounces) evaporated milk
- 1 10 inch unbaked pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- Whipped cream (optional)
Instructions
- Preheat oven to 425°F.
- Mix sugar, cinnamon, salt, ginger, and clove in a small bowl. Beat eggs in a large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk, mixing as you go. I like to use a rubber spatula.
- 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. You may need to fold down the top 1/2 inch. THis will also give you extra dough to work with. Pour in the pie mixture.
- Bake at 425° F for 15 minutes. Reduce temperature to 350°F nd bake for an additional 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Let cool on the stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Notes
This recipe can also be made in a standard pie dish as is.
Be sure to adequately thaw frozen crust before trying to unfold or roll out, otherwise, it will split, crack, break, you name it.
Nutrition
- Serving Size: 1 piece
- Calories: 282
- Sugar: 24.9g
- Sodium: 329mg
- Fat: 12.2g
- Saturated Fat: 4.2g
- Carbohydrates: 38.1g
- Fiber: 2.3g
- Protein: 6.3g
- Cholesterol: 59mg
Keywords: pumpkin pie recipe, skillet pumpkin pie
