Pumpkin Pie
2 pie crusts
3 Cups pumpkin puree
6 large eggs
1 1/2 Cups + 2 Tbsp. packed light brown sugar
2 Tbsp. Corn Starch
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
3 Cups evaporated milk
whipped cream for serving
-In a large bowl add pumpkin puree, brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, eggs, and evaporated milk; whisk until combined.
-Preheat oven to 350 degrees and add the pumpkin mix to the 2 pie shells. Bake on rimmed baking sheets for 35-40 minutes. Bake until all but centers are set.
-Let cool completely on a wire rack and serve with whipped cream.
* Makes 2 pies. Recipe from Martha Stewart
2 pie crusts
3 Cups pumpkin puree
6 large eggs
1 1/2 Cups + 2 Tbsp. packed light brown sugar
2 Tbsp. Corn Starch
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
3 Cups evaporated milk
whipped cream for serving
-In a large bowl add pumpkin puree, brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, eggs, and evaporated milk; whisk until combined.
-Preheat oven to 350 degrees and add the pumpkin mix to the 2 pie shells. Bake on rimmed baking sheets for 35-40 minutes. Bake until all but centers are set.
-Let cool completely on a wire rack and serve with whipped cream.
* Makes 2 pies. Recipe from Martha Stewart
0 comments:
Post a Comment