Saturday, November 15, 2008

Pumpkin Pie

This pumpkin pie recipe comes from and is something you would expect from her - SO GOOD!!! It just has a wonderful flavor and smooth texture. I took this pie to my sister-in-law as a thank you for letting me use her Bosch and pie plates for my demonstration. A few days later, she told me that her husband doesn't care for pumpkin pie, but that he actually liked this one. So give it a try; it is sooooooooooo yummy!!

Here's what you'll need:

1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling - that's already flavored)
3 eggs, lighly beaten
1 C. light brown sugar
1 T. cornstarch
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/8 t. cloves
1 1/2 C. evaporated milk

Preheat oven to 425 degrees. In a large bowl or stand mixer, beat eggs, then add pumpkin, sugar, cornstarch, salt, ginger, cinnamon, cloves, and evaporated milk; mix well. Pour into a prepared uncooked pie crust. Place on a baking sheet to make transfering to oven easier. Bake at 425 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue baking for 40-45 minutes more. Cool on a wire rack.


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