
Festive ,earthy and delicious this pie hits the spot every time
Preheat oven 180c/350f
This recipe makes 2 pies
Prepare pie crusts and blind bake for 30 minutes or until crust is golden brown.
Combine_
2 large cans pumpkin (30 oz each)
2 eggs plus 1 yolk
1 can Evaporated Milk
¾ can Sweetened Condensed Milk
¾ cup brown sugar
3 teaspoons flour
½ teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt
½ cup cream
Whisk all ingredients until smooth. Pour into a prebaked Pie shells and
Bake for 40-45 minutes.
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About eatonsquareedibles
I've had the great good fortune of living abroad for more than a decade.
The traditions, comfort and memories of home are things I cherish and carry with me on my travels.
What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics.
Heres to evolving traditions and new memories!
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December 31st, 2011 at 10:23 am
I should try this recipe. I love pumpkin pie and never knew it was so straight forward to make. Thanks Gigi!