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Prep Time: 7 Minutes Cook Time: 45 Minutes |
Ready In: 52 Minutes Servings: 6 |
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This is from an E.D. Smith Pure Pumpkin can, with my own adjustments. I'm writing this recipe down for my reference (and also yours). I add 18% table cream instead of evaporated milk - I just prefer the taste. I also add 1/8 teaspoon allspice which is not included on the can recipe. I also reduce the sugar a few tablespoons. Ingredients:
2 eggs |
400 ml e.d. smith pumpkin puree |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon allspice |
1/4 teaspoon salt |
3/4 cup 18% table cream |
1 unbaked deep dish pie shell |
Directions:
1. Beat eggs lightly in medium bowl.
2. Add pumpkin, sugar, spices and salt.
3. Stir in cream.
4. Pour into pie shell and bake at 425F for 15 minutes.
5. Reduce temperature to 350F and bake for 30 minutes longer or until toothpick/knife comes out clean. Enjoy!
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