Muirhead Deep Dish PUMPKIN PIE |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 whole(s) eggs |
2 cup(s) muirhead peacan pumpkin butter |
2 cup(s) evaporated milk |
1 whole(s) pre-baked deep dish pie shell |
Directions:
1. Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.
|
|