Spicy Pumpkin Pies Recipe
Ingredients
| Pumpkin | 2 Can (10oz) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 Small | |
| Molasses | 2 Tablespoon | |
| Pumpkin pie spice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 2 Cup (16 tbs), scalded |
Directions
Combine first 7 ingredients; beat at medium speed of electric mixer 1 minute or until smooth.
Gradually stir hot milk into pumpkin mixture, beating until well blended.
Pour filling into pastry shells; bake at 400° for 10 minutes.
Reduce heat to 350°F, and bake 1 hour or until a knife inserted halfway between center and edge of pie comes out clean.
Cool before serving.
Garnish with sweetened whipped cream and pecan halves, if desired.
Gradually stir hot milk into pumpkin mixture, beating until well blended.
Pour filling into pastry shells; bake at 400° for 10 minutes.
Reduce heat to 350°F, and bake 1 hour or until a knife inserted halfway between center and edge of pie comes out clean.
Cool before serving.
Garnish with sweetened whipped cream and pecan halves, if desired.
Chef
