Pumpkin Pie

Pumpkin Pie

Equipment

  • pie pan

Ingredients

  • Pie crust
  • 1 can canned pumpkin
  • 1 cup lightly packed brown sugar
  • 1 cup evaporated milk
  • 3 eggs, lightly beaten
  • 1 tsp cinnamon
  • .25 tsp nutmeg
  • 1 tsp ground ginger
  • .125 tsp cloves
  • .5 tsp salt
  • 1 Tbsp flour

Instructions

  1. Process the canned pumpkin in a food processor.
  2. In a bowl, whisk together eggs, half and half, and pumpkin.
  3. In a separate bowl, whisk together flour, sugar, and spices.
  4. Mix the dry into the wet thoroughly.
  5. Weigh down the pie crust with parchment paper and beans.
  6. Preheat the oven to 400 F.
  7. Bake the crust until the edges are golden brown. (~15 min)
  8. Remove the beans and bake until the bottom looks dry. (~5 min)
  9. Pour the filling into the pie crust and bake.
  10. Lower the oven temperature to 350 F and bake until the center is still wobbly. (~40 minutes)
  11. Remove and chill to set.

Notes

RECIPE TOO MUSHY, DO NOT USE FROZEN CRUST