Pumpkin Pie Ii
Pumpkin Pie Ii recipe
Yield
12 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
dark, firmly packed |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| 16 | ounces |
canned pumpkin purée
cooked |
|
| 14 | ounces |
evaporated milk
canned |
|
| 1 | each |
pie shell (9 inch)
9-inch, baked, (in a nonmetallic pie pan) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
dark, firmly packed |
*
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 462.4 | ml/g |
canned pumpkin purée
cooked |
|
| 404.6 | ml/g |
evaporated milk
canned |
|
| 1 | each |
pie shell (9 inch)
9-inch, baked, (in a nonmetallic pie pan) |
|
Directions
In a large mixing bowl combine all ingredients, except pastry Pour pumpkin mixture into pastry shell. If there is too much filling for the shell, the remaining filling may be cooked in cups.
Heat, uncovered, in microwave oven 4 minutes or until edges begin to set. Carefully move the cooked portions toward the center.
Heat, uncovered, in microwave oven an additional 6 minutes before serving.
Variation: Heat 3 or 4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife inserted in the center comes out clean.
