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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The first time I used this recipe was in 2002, I believe, when I was living with my mom. I made this and a Deep Dish Apple Pie that were so good they didn't last the night, even after the turkey coma! I hope you enjoy this as much as I do. Ingredients:
1 pie crust (you can use a prebaked crust from the store) |
3 large eggs, beaten |
1/2 cup light brown sugar or 1/2 cup dark brown sugar, firmly packed |
1/2 cup cane syrup |
1 cup heavy cream |
1 1/2 cups pumpkin puree |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
1/8 teaspoon clove |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
Directions:
1. Line a 10 pie pan and prebake it ( or use the prebaked shell you bought from the store).
2. Preheat oven to 350 degrees.
3. In a large bowl beat eggs, brown sugar, cane syrup, cream, pumpkin puree, and seasonings.
4. Pour the filling into baked pie shell. Bake for 40 minutes or until the filling has set around the edges.
5. Remove from oven and, if desierd, decorate the top with two rows of pecans or nuts while it is still warm. Cool thoroughly before serving.
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