Homemade Pumpkin Pie From Scratch Recipe
Summary
Ingredients
| 1 baked 9-inch pastry shell | ||
| Pumpkin | 1 Can (10oz) | |
| 2/3 cup firmly packed dark brown sugar | ||
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Half and Half | 1 Cup (16 tbs) | |
Directions
1. Prepare pastry shell in a glass pie plate and set aside.
2. Combine pumpkin, brown sugar, spices and salt in a 2-quart glass bowl. Add eggs and mix well. Gradually add half-and-half, stirring until mixture is smooth.
3. Cook uncovered in microwave oven 8 to 9 minutes at HIGH, or until thickened; stir twice.
4. Pour filling into baked pastry shell. Cook uncovered in microwave oven 14 to 16 minutes at SIMMER, or until nearly set; rotate pie plate one-quarter turn 3 times.
5. Remove from oven. Allow to cool before serving.
2. Combine pumpkin, brown sugar, spices and salt in a 2-quart glass bowl. Add eggs and mix well. Gradually add half-and-half, stirring until mixture is smooth.
3. Cook uncovered in microwave oven 8 to 9 minutes at HIGH, or until thickened; stir twice.
4. Pour filling into baked pastry shell. Cook uncovered in microwave oven 14 to 16 minutes at SIMMER, or until nearly set; rotate pie plate one-quarter turn 3 times.
5. Remove from oven. Allow to cool before serving.
Chef
