Easy Pumpkin Pie Recipe
Pumpkin Pie has a Ostentatious taste.The Sugar and Eggs gives the Pumpkin Pie Mouth-watering taste. Must catch it
Ingredients
| Eggs | 3 | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| Canned pumpkin | 2 Cup (16 tbs), pureed | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Salt | 1 Pinch | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Half and Half | 3/4 Cup (16 tbs) | |
| 1/2 recipe Piecrust | ||
| Pecan halves (garnish | ||
Directions
Preheat oven to 450°F.
Beat eggs and both sugars together until light.
Stir in pumpkin puree, spices and salt and mix thoroughly.
Stir in cream and half-and-half.
Roll out pastry on a lightly floured work surface, and line a 9-inch pie pan with it; trim and crimp edges.
Pour in the filling.
Bake the pie at 450°F. for 8 minutes, then reduce heat to 325°F.
and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the center will come out clean).
Arrange pecan halves decoratively around the edge, pressing them lightly into the warm filling.
Arrange another 5 pecans in a flower pattern in the center of the pie.
Cool completely before cutting.
Beat eggs and both sugars together until light.
Stir in pumpkin puree, spices and salt and mix thoroughly.
Stir in cream and half-and-half.
Roll out pastry on a lightly floured work surface, and line a 9-inch pie pan with it; trim and crimp edges.
Pour in the filling.
Bake the pie at 450°F. for 8 minutes, then reduce heat to 325°F.
and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the center will come out clean).
Arrange pecan halves decoratively around the edge, pressing them lightly into the warm filling.
Arrange another 5 pecans in a flower pattern in the center of the pie.
Cool completely before cutting.
Chef
