Peter's Pumpkin Pie
Yield
servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pumpkin
|
|
| ¼ | cup |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
evaporated milk
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
milk
hot |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pumpkin
|
|
| 59 | ml |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
evaporated milk
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
milk
hot |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Combine pumpkin, corn syrup, eggs and evaporated milk.
Stir butter into hot milk.
Combine brown sugar, spices and salt and mix until well blended.
Combine all htree mixtues. Pour filling into pie shell.
Bake at 425? F for 15 minutes; reduce temperature to 350? F and bake 35 minutes or until inserted knife comes out clean.
Garnish with whipped cream topped with slivers of candied ginger.
