For this pumpkin pie, you’ll need to mix 3/4 cup packed brown sugar, 2 tablespoons of cornstarch, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of ground allspice. Pour all of these dry ingredients into a large pot and blend together well. Stir in 2 large eggs, one 16 ounce can of pumpkin (not pumpkin pie filling, real pumpkin), and one 12 ounce can of evaporated milk. Mix all of these ingredients together in the pot over medium heat until the pumpkin mixture thickens. Make sure you are stirring constantly to keep the pumpkin mixture from burning. Once the pumpkin filling comes to a boil, stir for one minute and turn off the heat.
Let the mixture cool for five minutes and pour into a 9-inch baked pie shell. You can use a store-bought pie shell or make one of your own, if you’re feeling creative, but most store-bought pie shells are just as good as the ones you can make on your own. Just make sure it’s the kind that is already baked, or bake it before you add the pumpkin pie mix to it, because you are not going to bake this custard pumpkin pie. Whatever you choose to use for a pie crust, once you pour the pumpkin pie mix into it, let it chill for at least 3 to 4 hours before you cut and serve it.
You can serve this creamy custard pumpkin pie as is or you can add a whipped topping to it. After the pumpkin pie chills, fill the top of the pie with Cool Whip and sprinkle a mixture of cinnamon and nutmeg on the top to make it really decorative.
Now, won’t your friends and family be impressed when you tell them that you “made” that beautiful creamy custard pumpkin pie? You can tell them how you slaved over a hot stove all day to make it just right and only you will know how easy it really was! Now, that’s a pumpkin pie trick that really is a sweet and creamy treat you can all enjoy.