Jason's Pumpkin Pie
Jason's Pumpkin Pie recipe
Yield
24 servingsPrep
15 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
pumpkin
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
brown sugar
packed |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
mace
|
|
| 1 ½ | teaspoons |
ginger
|
|
| 1 | dash |
cloves, ground
|
*
|
| 1 ½ | cups |
evaporated milk
|
|
| 3 |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
pumpkin
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
mace
|
|
| 7.5 | ml |
ginger
|
|
| 1 | dash |
cloves, ground
|
*
|
| 355 | ml |
evaporated milk
|
|
| 3 | each |
pie shell (9 inch)
|
|
Directions
Beat eggs lightly in large bowl.
Add pumpkin, sugar, cinnamon, mace, ginger, clove and salt.
Stir until well combined. Blend in milk.
Pour filling in pie shells.
Bake at 425 degress F for 15 minutes. Reduce oven temperature to 350℉ (180℃) F and continue cooking 30 to 35 minutes longer or until knife inserted in center comes out clean.
Cool.
Serve with whipped cream.
