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  9 inch shortcrust pastry shell 1 , uncooked
  Sugar 1 1⁄4 Cup (20 tbs)
  Salt 1 Pinch
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Cooked pumpkin 2 Cup (32 tbs) (Fresh / Canned)
  Vanilla extract 1⁄2 Teaspoon
  Eggs 2 , beaten
  Lemon 1 , rind grated
  Milk 1⁄2 Cup (8 tbs)
  Cream 1⁄2 Cup (8 tbs)

Pre-heat the oven to 425°F.
Prepare the pie shell and bake it for 5 minutes.
Mix the sugar, salt and spices together in a large mixing bowl.
Add the pumpkin, vanilla, eggs and lemon and mix these together very well.
Add the milk and cream and stir well to a very thick soupy consistency.
Pour the pumpkin filling into the pie shell and bake for 20 minutes.
Then reduce the oven temperature to 275°F and bake for a further 40 minutes.
A knife or piece of raw spaghetti inserted in the filling should come out clean when the pie is finished.
Remove, allow to cool and serve chilled.

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