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Pilgrim Pumpkin Pie

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Ingredients
  Eggs 2 , slightly beaten
  Canned pumpkin/Pumpkin - 2 cups, cooked, mashed 16 Ounce (1 can)
  Honey 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Cloves 1⁄8 Teaspoon
  Evaporated milk/Whole milk /light cream 13 Ounce (1 2/3 cups, 1 can)
  9 inch unbaked pastry shell 1
Directions

GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.
2. Line a 9 inch pie plate with unbaked pastry shell.
3. In a large mixing bowl, using a electric mixer, beat eggs slightly.
4. Stir in rest of the ingredients and mix well.

FINALISING
5. Into the pie shell, pour the filling mixture and bake in preheated oven for about 15 minutes.
6. Reduce the oven temperature to 350 degrees Fahrenheit and bake for another 45 minutes until the pie is set.

SERVING
7. Cut the Pilgrim Pumpkin Pie into 10 wedges.
8. Top each serving with a dollop of whipped cream.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
10

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