Sunday, August 5, 2012

Pumpkin Pie

16 oz pumpkin (canned or out of your garden)   * I weigh mine on a dietary food scale
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2/3 cup evaporated milk
1/2 cup milk
3 eggs, beaten
Unbaked pie crust

  • Preheat oven to 375°
  • Combine: pumpkin, sugar, spices. Mix well.
  • Add: Evaporated milk and regular milk. Stir well.
  • Add: Eggs, one at a time, mixing well.
  • Pour filling into pie crust
  • Cover edges with foil to prevent burning
  • Bake for 25 minutes.
  • Remove foil.
  • Bake an additional 25 minutes or until a knife inserted comes out clean.

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