Silky Christmas Pumpkin Pie
Pumpkin Pie #3 recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
pumpkin
|
|
| 2 | cups |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
pumpkin
|
|
| 473 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Mix all the ingredients together and pour into the pie crust.
Bake at 425℉ (220℃) for 15 minutes and then lower the heat to 375 and bake until set.
