Pumpkin Pie in Walnut Crust
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Pastry for Pumpkin Pie in Walnut Crust | |
| ½ | cup |
brown sugar
dark, packed |
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 16 | ounces |
pumpkin
canned, or 2 cups cooked, pureed |
|
| 2 | large |
eggs
|
|
| 1 | cup |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Pastry for Pumpkin Pie in Walnut Crust | |
| 118 | ml |
brown sugar
dark, packed |
*
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 462.4 | ml/g |
pumpkin
canned, or 2 cups cooked, pureed |
|
| 2 | large |
eggs
|
|
| 237 | ml |
evaporated milk
|
|
Directions
Prepare pastry.
Preheat oven to 425℉ (220℃).
In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
With an electric mixer on medium speed, beat in pumpkin until combined.
Add eggs and milk; beat until smooth and well blended.
Pour pumpkin mixture into the pastry-lined plate.
Bake for 10 minutes. Reduce oven temperature to 350℉ (180℃) and bake for 35 minutes longer or until the center of the pie is set.
Cool on a wire rack to room temperature, then serve or refrigerate.
