3-Can Silky Pumpkin Pie Recipe

Ingredients
<br>- 1 (15 ounce) can 100% pure pumpkin
<br>- 1/2 teaspoon salt
<br>- 1 teaspoon ground ginger
<br>- 1/2 teaspoon cinnamon
<br>- 1/4 teaspoon allspice
<br>- 2 large eggs
<br>- 2 egg yolks
<br>- 1 cup canned evaporated milk
<br>- 1 (14 ounce) can sweetened condensed milk
<br>- 1 (9 inch) pie shell, baked
<br><p></p>Directions
<br>step 1: Adjust oven rack to lower-middle position. Heat oven to 300 degrees.
<br>step 2: In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through.
<br>step 3: Puree eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell.
<br>step 4: Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.
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Ingredients
- 1 (15 ounce) can 100% pure pumpkin
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 large eggs
- 2 egg yolks
- 1 cup canned evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (9 inch) pie shell, baked

Directions
step 1: Adjust oven rack to lower-middle position. Heat oven to 300 degrees.
step 2: In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through.
step 3: Puree eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell.
step 4: Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.

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