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Spicy Pumpkin Pies

chef.jackson's picture
Ingredients
  Canned pumpkin 32 Ounce (2 cans, 16 ounce each)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Molasses 2 Tablespoon
  Pumpkin pie spice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs), scalded
Directions

Combine first 7 ingredients; beat at medium speed of electric mixer 1 minute or until smooth.
Gradually stir hot milk into pumpkin mixture, beating until well blended.
Pour filling into pastry shells; bake at 400° for 10 minutes.
Reduce heat to 350°F, and bake 1 hour or until a knife inserted halfway between center and edge of pie comes out clean.
Cool before serving.
Garnish with sweetened whipped cream and pecan halves, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
9

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