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Flavorful, beautiful pie that can be made a day ahead. If you like pumpkin pie, you'll love this easy pumpkin pie.

  • 1 - 9 inch unbaked pie shell
  • 1 - 15 oz. Can solid pack pumpkin (we used Libby brand)
  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 3/4 tsp. KORINTJE CINNAMON
  • 3/4 tsp. POWDERED GINGER
  • 1/8 tsp. salt
  • 2 eggs, well beaten
  • 1/2 Cup milk

Topping:

  • 1/4 Cup butter
  • 1/2 Cup brown sugar
  • 3/4 Cup coarsely chopped pecans
       

Preheat oven to 350 degrees. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, KORINTJE CINNAMON, POWDERED GINGER, salt, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake in preheated oven for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Yield pie.
Prep time: 5 minutes for the pie, 10 minutes for the crust.
Baking Time:65 minutes

No Roll Pie Crust
  • 1 Cup flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 Cup oil (we used canola)
  • 3 TB milk
 
       

Put all ingredients into a 9-inch pie pan. Mix with a fork until blended. Pat into the bottom and up the sides of the pie pan. Make a nice edge on top by pinching with your thumb and finger.

Description
Price
Qty
Korintje Indonesia Cinnamon Ground 2.2 oz. 1/2 cup jar
$5.29
Powdered China #1 Ginger .9 oz. 1/4 cup jar
$3.19


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