I came up with this recipe while deciding what to make for our Sunday dinner dessert the other day. Knowing that my family loves my pumpkin cookies when layered with chocolate frosting, I thought that this recipe for pumpkin pie would be a hit, too. Well, it was a hit with most of them. Two of them absolutely did NOT like it…nope, not even a little bit. So I guess you will either love it or hate it!
3/4 c. sugar
1/2 tsp. salt
2 tsp. pumpkin spice mix (You can find the recipe here.)
1/4 c. cocoa
1 (15 oz) can pumpkin
2 eggs 1 (12 oz) can evaporated milk
1 unbaked (9-inch) pastry shell
whipped cream
Preheat oven to 425 degrees. Mix sugar, salt, and spice mix together in a small bowl. In a mixing bowl, beat eggs. Stir in pumpkin and sugar mixture. Gradually add in the evaporated milk, mixing constantly.
Pour mixture into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about 45 more minutes or until a knife inserted comes out clean. Cool on wire rack for at least 2 hours. Serve immediately or refrigerate. Serve with whipped cream.
