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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Recipe uses pure pumpkin. Ingredients:
4 eggs |
1 (796 ml) can pumpkin puree |
2 cups brown sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1 1/2 cups evaporated milk |
2 unbaked pie shells |
Directions:
1. Preheat oven to 425°F.
2. Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt until well combined. Blend in milk.
3. Pour filling in pie shell.
4. Bake at 425F for 15 minutes. Reduce oven temperature to 350F and continue baking for 30 to 35 minutes longer or until knife inserted in centre comes out clean. Cool.
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