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Easy Pumpkin Pie

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Pumpkin Pie has a Ostentatious taste.The Sugar and Eggs gives the Pumpkin Pie Mouth-watering taste. Must catch it
  Eggs 3
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Canned pureed pumpkin 2 Cup (32 tbs)
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Salt 1 Pinch
  Heavy cream 3⁄4 Cup (12 tbs)
  Half and half 3⁄4 Cup (12 tbs)
  Piecrust 1⁄2
  Pecan halves 1⁄4 Cup (4 tbs) (Used For Garnish)

Preheat oven to 450°F.
Beat eggs and both sugars together until light.
Stir in pumpkin puree, spices and salt and mix thoroughly.
Stir in cream and half-and-half.
Roll out pastry on a lightly floured work surface, and line a 9-inch pie pan with it; trim and crimp edges.
Pour in the filling.
Bake the pie at 450°F. for 8 minutes, then reduce heat to 325°F.
and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the center will come out clean).
Arrange pecan halves decoratively around the edge, pressing them lightly into the warm filling.
Arrange another 5 pecans in a flower pattern in the center of the pie.
Cool completely before cutting.

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Easy Pumpkin Pie Recipe