Pumpkin pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 15oz. cans of pumpkin puree - not pie filling
2 whole eggs
6 egg yolks
2 can sweetened condensed milk
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. table salt
1 10" pie crust or 2 9"
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Directions: |
Directions:Preheat oven to 425º. Put shelf in the lower 1/3 of the oven. Roll out the pie crust and flute the edges. Refrigerate until filling is ready. Whisk together the pumpkin puree and the eggs and egg yolks. Add the condensed milk, cinnamon, ginger, nutmeg and salt. Whisk well to combine. Place the pie shell on a sheet pan with parchment paper on it. Fill the pie. Place in preheated oven for 20 min for a 10" pie and 15 min. for a 9". Reduce heat to 350º. Bake 45 min for 10" or 35 min for 9" pie. Tent the pie if the crust is starting to get dark and continue baking until it tests clear about 1" in from the crust. Remove from the oven and let cool completely before serving.
Serve with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:15 min. plus baking time |
Personal
Notes: |
Personal
Notes: This recipe makes a 10' pie and a deep dish 8" pie. Do not over fill the crusts as they will spill all over the oven. You can make tarts with the rest of the filling or spoon it in your coffee for a harvest coffee taste if you don't want to make two pies.
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