For a text-only version of this recipe and complete ingredients listing, click here.
There is only word I can think of to describe how ultimately smooth and creamy this pie is: velvety.
You’ll never bring a rubbery pie to the Thanksgiving table with this recipe. That’s because there aren’t any eggs in it, and the pudding isn’t instant. This sucker’s done right.
This recipe makes enough filling for two pies. Because, frankly, why would you ever make just one? 🙂
Preheat oven to 350 degrees. In a large saucepan, warm 1 (12 oz.-) can of evaporated milk over MEDIUM heat, stirring often. When a slight skin begins to form in the bottom of the pan as you stir, dump in two small boxes of cook and serve (not instant!) vanilla pudding mix.
Stir often until thickened, or about 4-5 minutes, never raising heat above MEDIUM setting.
While continuing to stir, sprinkle in a full tablespoon of cinnamon and about 1/2 tablespoon each of nutmeg, ginger, and allspice. (You could also substitute other spices to taste, including cardamom, mace, anise and cloves.) Tweak to taste.
Stir in 2 (15-oz. each) cans of solid-pack pumpkin (not “pumpkin pie filling”) and keep stirring until well-blended and warm.
Add 1 cup firmly-packed brown sugar and 1 tablespoon vanilla extract. Mix well; remove from heat.
Using wooden spoon, distribute filling evenly between two unbaked pie crusts. (Click here for the Red Kitchen’s easy pie crust recipe.)
If desired, brush crust edges with beaten egg white and decorative cinnamon sugar.
(I also always make a pie-crust cut out shape for the center of the pie to detract everyone’s attention from any discrepancies in my crusts’s edgework.)
Bake 30-35 minutes, or until crust is golden and pressed finger on filling does not immediately penetrate “skin” formed on top.
If crust browns too quickly, you can easily cover pie edges with aluminum foil strips for remaining oven time.
If you’re not sure it’s done, give the pan a good “jiggle” to make sure filling has set up. It may still be a little wiggly until it cools, but should not appear runny or “saucy.”
Cool 10 minutes on wire rack before chilling in refrigerator. Serve when bottom of pan is no longer warm to the touch.