Pumpkin Pie Recipe
Ingredients
| 1 9 inch shortcrust pastry shell, uncooked | ||
| Sugar | 1 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| 2 cups fresh-cooked pumpkin or canned | ||
| Vanilla extract | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Grated rind of 1 lemon | ||
| Milk | 1/2 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs) | |
Directions
Pre-heat the oven to 425°F.
Prepare the pie shell and bake it for 5 minutes.
Mix the sugar, salt and spices together in a large mixing bowl.
Add the pumpkin, vanilla, eggs and lemon and mix these together very well.
Add the milk and cream and stir well to a very thick soupy consistency.
Pour the pumpkin filling into the pie shell and bake for 20 minutes.
Then reduce the oven temperature to 275°F and bake for a further 40 minutes.
A knife or piece of raw spaghetti inserted in the filling should come out clean when the pie is finished.
Remove, allow to cool and serve chilled.
Prepare the pie shell and bake it for 5 minutes.
Mix the sugar, salt and spices together in a large mixing bowl.
Add the pumpkin, vanilla, eggs and lemon and mix these together very well.
Add the milk and cream and stir well to a very thick soupy consistency.
Pour the pumpkin filling into the pie shell and bake for 20 minutes.
Then reduce the oven temperature to 275°F and bake for a further 40 minutes.
A knife or piece of raw spaghetti inserted in the filling should come out clean when the pie is finished.
Remove, allow to cool and serve chilled.
Chef
