Holiday BAKE With Me / Pumpkin Pie From Scratch

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Come bake with me as I prepare for the Holidays. I'm baking pumpkin & blueberry pie from scratch. I'll also show you how to freeze your pies for Thanksgiving & Christmas.

▶Videos Mentioned / Related
2019 Holiday Bake With Me-    • Make Your Holiday Baking STRESS FREE ...  
Blueberry pie-    • THE BEST HOMEMADE BLUEBERRY PIE!!  

🍽️Snag The Recipe:
Pumpkin Pie:
1- 3/4 Cup pumpkin puree
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
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) of Evaporated Milk, (Or substitute with an equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

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