Four Egg Extra Light Pumpkin Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Just in time for the holidays! I got this from . According to them this pie was the favorite in a recent test. Ingredients:
2 cups canned pumpkin |
4 large eggs |
3/4 cup sugar |
1 (12 ounce) can evaporated milk |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon clove |
1/2 teaspoon allspice |
Directions:
1. Preheat oven to 400*.
2. Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
3. Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
4. Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
5. Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
6. Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.
|
|