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Skillet Pumpkin Pie Recipe

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6-8 1x

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Ingredients

  • 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

  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.