Light and Creamy Pumpkin Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Most pumpkin pies I taste are too dense for me. This has lots of flavour but the texture is light. A favourite in our family and a much requested recipe from friends. Ingredients:
10 inches deep dish pie shells |
1 1/2 cups canned pumpkin puree (slightly less if fresh) |
3/4 cup brown sugar |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon mace |
3 eggs (slightly beaten) |
1 (6 ounce) can evaporated milk |
1 1/4 cups milk |
Directions:
1. Mix the first 7 ingredients together in a large bowl.
2. Add the eggs, then the two milks and mix well.
3. Pour into an unbaked pie shell.
4. Bake at 450’ for 10 minutes and then 350’ for 25-30 minutes until a knife comes out clean.
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