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Cynthia's Pumpkin Pie

Chef.Foodie's picture
<p><a href="http://www.flickr.com/photos/preppybyday/5076305433/">Image Credit</a></p>
Ingredients
  Unsalted butter 3 Tablespoon, cooled
  Pastry 1⁄2
  Eggs 3 Large
  Granulated sugar 1 Cup (16 tbs)
  Sweetened condensed milk 14 Ounce (1 Can)
  Pumpkin puree 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Whipped cream 1 Tablespoon
Directions

Preheat the oven to 325°F.
Lightly butter a 9-inch pie pan.
Roll out the dough and fit it into the pie pan, and set aside.
In the bowl of an electric mixer mix the eggs, sugar, condensed milk, and pumpkin puree on medium speed until well combined.
Add the butter and mix until well combined.
In a separate bowl combine the flour, ginger, cinnamon, mace, cloves, and salt.
Add to the pumpkin mixture and stir until combined.
Pour the filling into the unbaked pie crust and bake for 45 to 50 minutes, or until the pie is set in the middle.
Cool completely before slicing and serve with a dollop of whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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