Fresh Pumpkin Pie

4 large eggs, lightly beaten

3 cups cooked Eckert’s pureed pumpkin

1 cup granulated sugar

1 ½ teaspoon ground cinnamon

1 tsp ground cloves

1 tsp allspice

½ tsp ground ginger

½ tsp salt

½ tsp vanilla extract

1 can (12-ounce size) evaporated milk

2 9-inch Eckert’s frozen pie shells, defrosted

Preheat oven to 425 degrees F. In a large bowl, beat eggs, pumpkin, sugar, cinnamon, cloves, allspice, ginger, salt and vanilla with electric mixer until mixture is well blended. Note: an immersion blender works as well.

Gradually whisk or stir in evaporated milk; mixing well. Equally divide filling between the two pie shells and fill about ¼-inc from the top of the shell.

Bake 15 minutes at 425 degrees; then reduce temperature to 350 degree and bake an additional 45 minutes to 60 minutes or until knife inserted in center of pies comes out clean.

Cool completely on wire rack. For food safety, cover pumpkin pie tightly and refrigerate.

Served topped with whipped cream. Serves 6 to 8.

You can also head to to check out what other delicious recipes they have posted. Pie season is just around the corner...but you can stop into any Eckert's location and pick up a pie.