Irish Pumpkin Pie
Irish Pumpkin Pie recipe
Yield
12 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| ¾ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
freshly grated |
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
canned pumpkin purée
|
|
| 6 | ounces |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 177 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
freshly grated |
|
| 2 | large |
eggs
|
|
| 414 | ml |
canned pumpkin purée
|
|
| 173.4 | ml/g |
beer
|
|
Directions
Combine sugar, salt, cinnamon, and ginger in a bowl.
Lightly beat in two eggs.
Stir in canned pumpkin and beer until well combined.
Pour mixture into pie shell; preheat oven to 425 degrees and bake for 15 minutes.
Reduce heat to 350 degrees, and bake an additional 45 to 50 minutes, or until fork placed in center of the pie comes out clean.
Cool, and serve.
