Pumpkin Pie With Corn Starch Recipe
Ingredients
| Pie crust | 1 9 inch | |
| Eggs | 2 | |
| Evaporated milk | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 1 c. sieved, cooked or canned pumpkin | ||
| Cornstarch | 1/2 Tablespoon | |
| 1/3 c. brown sugar, packed | ||
| Granulated Sugar | 2 Tablespoon | |
| Powdered cinnamon | 1/2 Teaspoon | |
| Allspice | 1/8 Teaspoon, powdered | |
| Powdered ginger | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Powdered nutmeg | ||
Directions
Prepare unbaked 9-inch pie shell.
Preheat oven to 350°.
Combine eggs, evaporated milk, milk, and pumpkin in glass container or bowl.
Blend with electric mixer at low speed until smoothly mixed.
Sift dry ingredients, except nutmeg, together into pumpkin mixture.
Blend at high speed until smooth.
Pour into prepared unbaked pie shell.
Sprinkle lightly with nutmeg.
Bake 30 min or until crust is lightly browned and filling is set.
Let cool at room temperature in pan.
Preheat oven to 350°.
Combine eggs, evaporated milk, milk, and pumpkin in glass container or bowl.
Blend with electric mixer at low speed until smoothly mixed.
Sift dry ingredients, except nutmeg, together into pumpkin mixture.
Blend at high speed until smooth.
Pour into prepared unbaked pie shell.
Sprinkle lightly with nutmeg.
Bake 30 min or until crust is lightly browned and filling is set.
Let cool at room temperature in pan.
Chef
