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Pumpkin Pie

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

  • ■   pumpkin puree
  • ■   sugar
  • ■   salt
  • ■   ground ginger
  • ■   ground cinnamon
  • ■   4 oz nutmeg
  • ■   all-purpose flour
  • ■   eggs
  • ■   evaporated milk, undiluted
  • ■   water
  • ■   2 oz vanilla extract
  • ■   4 oz pumpkin pie flavor
  • ■   pastry shell (9-inch)
  • ■   whipped cream/whipped topping

Description

1 1/4 cups pumpkin puree, canned or fresh 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon pinch nutmeg 1 teaspoon all-purpose flour 2 eggs, lightly beaten 1 cup evaporated milk, undiluted 2 tablespoons water 1/2 teaspoon vanilla extract 1/2 teaspoon pumpkin pie flavor 1 unbaked pastry shell (9-inch) whipped cream or whipped topping, for garnish Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and extracts; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Serve this with whipped cream or vanilla ice cream and a sprinkle of cinnamon sugar

  • 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
  • 2. Add eggs; mix well. Add evaporated milk, water, and extracts; mix well.
  • 3. Pour into pastry-lined pie pan.
  • 4. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
  • 5. Serve this with whipped cream or vanilla ice cream and a sprinkle of cinnamon sugar

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