Prep Time 20m
Cook Time 55m
Ready Time 120m
Yield 8 servings

  • 1 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • 3 to 6 tablespoons ice water
  • 1 cup firmly packed brown sugar
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 to 1 3/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 (15 oz.) can pure pumpkin
  • 1 (12 oz.) can evaporated milk
Preparation Directions
  • Step 1For Crust, BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Shape into a 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days. Roll out into an 11-inch circle on lightly floured surface. Transfer to 9-inch pie plate. Trim and flute edges. Chill while preparing filling.
  • Step 2Heat oven to 375°F. Stir brown sugar, flour, pumpkin pie spice and salt in small bowl until blended. Set aside.
  • Step 3Whisk egg in large bowl. Stir in pumpkin and evaporated milk until smooth. Stir in brown sugar mixture until blended. Pour into crust.
  • Step 4Bake 50 to 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool completely on wire rack. Chill until ready to serve.
doughboy doughboy

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