Cynthia's Pumpkin Pie Recipe
Ingredients
| 3 tablespoons unsalted butter, melted and cooled, more for greasing the pan | ||
| 1/2 Pastry jor a Double Crust Pie | ||
| Eggs | 3 Large | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Sweetened condensed milk | 1 Can (10oz) | |
| Pumpkin puree | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground mace | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Sweetened whipped cream, for serving | ||
Directions
Preheat the oven to 325°F.
Lightly butter a 9-inch pie pan.
Roll out the dough and fit it into the pie pan, and set aside.
In the bowl of an electric mixer mix the eggs, sugar, condensed milk, and pumpkin puree on medium speed until well combined.
Add the butter and mix until well combined.
In a separate bowl combine the flour, ginger, cinnamon, mace, cloves, and salt.
Add to the pumpkin mixture and stir until combined.
Pour the filling into the unbaked pie crust and bake for 45 to 50 minutes, or until the pie is set in the middle.
Cool completely before slicing and serve with a dollop of whipped cream.
Lightly butter a 9-inch pie pan.
Roll out the dough and fit it into the pie pan, and set aside.
In the bowl of an electric mixer mix the eggs, sugar, condensed milk, and pumpkin puree on medium speed until well combined.
Add the butter and mix until well combined.
In a separate bowl combine the flour, ginger, cinnamon, mace, cloves, and salt.
Add to the pumpkin mixture and stir until combined.
Pour the filling into the unbaked pie crust and bake for 45 to 50 minutes, or until the pie is set in the middle.
Cool completely before slicing and serve with a dollop of whipped cream.
Chef
