3 large eggs - 1/3 cup sugar - 1 14oz sweetened condensed milk - 1 1/2 cups cooked Pumkin Puree
, or one 15oz can pumpkin - 3 Tbsp unsalted butter, melted and cooled - 1 Tbsp all-purpose flour
- 1/2 tsp nutmeg - 1/2 tsp ground cinnamon - 1/2 tsp ground ginger - 1/4 ground cloves -
1 prebaked 9 inch Everyday Piecrust.
1. Preheat oven to 350 - In a large bowl whisk together eggs, sugar, condensed milk, pumpkin, and butter to thoroughly combine.
2. In bowl mix flour, nutmeg, cinnamon, ginger, cloves and pinch or salt - stir into pumpkin mixture.
3. Pour filling into pie shell Place filled pie tin on rimmed baking sheet. Bake 50 to 60 minutes, until
filling is set around the edges and slightly loose in center. Cool on wire rack 1 hour. Cover and chill within 2 hours -planning ahead - freeze up to one month
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