Pumpkin Pie IV Recipe

Ingredients
<br>- 2  9-inch pie crusts
<br>- 4  eggs
<br>- 1 (29 ounce) can pumpkin puree
<br>- 2 cups packed brown sugar
<br>- 2 teaspoons ground cinnamon
<br>- 1 tablespoon ground nutmeg
<br>- ½ teaspoon ground ginger
<br>- ½ teaspoon salt
<br>- ¾ cup evaporated milk
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).
<br>step 2: Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.
<br>step 3: Bake in preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C) and bake until set, 20 to 30 minutes more. Chill before serving.
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Ingredients
- 2 9-inch pie crusts
- 4 eggs
- 1 (29 ounce) can pumpkin puree
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup evaporated milk

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 2: Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.
step 3: Bake in preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C) and bake until set, 20 to 30 minutes more. Chill before serving.

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