Pilgrim Pumpkin Pie
Added by Anne Thomas on 31 October 2020
1 9 inch unbaked piecrust
16 ounce can pumpkin or gouge out your pumpkin with a spoon and weigh this amount of flesh and simmer or microwave till tender. Freeze excess for future occasions.
1 13 oz can evaporated milk
2 eggs
1/2 cup soft brown sugar
1 1/2 teaspoons cinemon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Whipped cream
Method
Prepare pie crust and refrigerate.
Heat oven to 200C
Beat Pumpkin and other ingredients until well mixed. Pour into pie crust and bake 15 mins.
Turn oven to 180C. Bake 35mins till set.
Top with cream.
You can add honey and nuts.
16 ounce can pumpkin or gouge out your pumpkin with a spoon and weigh this amount of flesh and simmer or microwave till tender. Freeze excess for future occasions.
1 13 oz can evaporated milk
2 eggs
1/2 cup soft brown sugar
1 1/2 teaspoons cinemon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Whipped cream
Method
Prepare pie crust and refrigerate.
Heat oven to 200C
Beat Pumpkin and other ingredients until well mixed. Pour into pie crust and bake 15 mins.
Turn oven to 180C. Bake 35mins till set.
Top with cream.
You can add honey and nuts.
Comments
There are 0 comments on this recipe.
You can leave a comment now, via the Pilgrim Pumpkin Pie thread in our Forum.
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