Pumpkin Pie

Pumpkin Pie

AuthorJulie

1 unbaked 9" pie crust
1 14 oz. (398 mL) can pure pumpkin
3/4 cup half & half, evaporated 2% milk or whipping cream
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
1 Tbsp. molasses (optional)
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
Pinch nutmeg (optional)
Pinch salt

1

Preheat the oven to 350°F.

2

In a large bowl, whisk everything until well blended and smooth. Pour into the crust.

3

Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

4

Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.

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Ingredients

 1 unbaked 9" pie crust
 1 14 oz. (398 mL) can pure pumpkin
 3/4 cup half & half, evaporated 2% milk or whipping cream
 1/2 cup sugar
 1/2 cup packed brown sugar
 3 large eggs
 1 Tbsp. molasses (optional)
 1 tsp. vanilla
 1 tsp. cinnamon
 1/2 tsp. ground ginger
 1/4 tsp. ground allspice
 Pinch nutmeg (optional)
 Pinch salt

Directions

1

Preheat the oven to 350°F.

2

In a large bowl, whisk everything until well blended and smooth. Pour into the crust.

3

Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

4

Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.

Pumpkin Pie
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