Thin Crust Pumpkin Pie


Do you like pumpkin pie filling more than the crust? Here’s an easy pumpkin pie recipe that makes its own thin crust! And it’s perfect surface for decorating with fall or Halloween themes!

1 cup multipurpose flour
1½ tsp baking powder
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp ground ginger
1 tsp ground nutmeg
¼ tsp salt
4 eggs, beaten
1½ cup sugar
6 tbsp butter, softened
2 cans pumpkin puree (15 oz per can)
2 cans evaporated milk (12 fluid oz per can)
4 tsp vanilla extract
½ tbsp cooking oil (or butter or coconut oil)
Chocolate and wafer cookies (your choices for decorating)
Whipped cream for serving

Aroma Doveware Casserole ADC-203OR (serves 12-16)

(Or use half the ingredients with an Aroma 4 qt Doveware Dutch Oven for 6-8 servings and a cook time of about 50 minutes)

Sift or mix dry ingredients (flour, baking powder, cinnamon, allspice, ginger, nutmeg, and salt) in separate bowl. Set combined dry ingredients aside.
Using a hand or stand mixer, mix eggs, sugar, and butter. Add pumpkin puree, milk, and vanilla extract into egg/sugar/butter mixture and continue mixing until smooth. Then slowly mix in combined dry ingredients until pie filling mixture is smooth.
Thoroughly grease inside of Aroma Doveware Casserole with oil and then pour in pie filling mixture.

Transfer UNCOVERED Casserole to oven pre-heated to 375°F for about 70-90 minutes. Test for doneness in center with a toothpick until it comes out clean.

Remove from oven and cool for at least 60 minutes before serving or decorating.

Over To You
What’s your version of pumpkin pie? Share and inspire us.

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