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Saturday, October 23

Easy pumpkin pie

Easy pumpkin pie mix
30 ounce can
Evaporated milk
2/3 cup (5 fl-oz)
Cinnamon, ground
1 teaspoon
Ginger, ground
½ teaspoon
Cloves, ground
¼ teaspoon
Ginger, crystallized, crushed
½ teaspoon
Flaky pie crust, unbaked
  1. Preheat oven to 425°F.
  2. Mix pumpkin, evaporated milk, eggs, cinnamon, ginger, and cloves together.
  3. Pour into prepared pie pan with flaky pie crust.
  4. Bake at 425°F for 15 minutes. 
  5. Reduce oven to 350°F, and continue baking for 50 to 60 minutes.
  6. Turn off oven, open door, and leave pie untouched for at least 1 hour; place on a wire rack to cool for another hour.
  7. Slice and serve with whipped cream.
Recipe was pretty much made up as I went along; welcome to our kitchen!

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