Ingredients
3 cups pumpkin puree, homemade or canned
4 large eggs, lightly beaten
2 cups milk
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Directions
Preheat oven to 425*F
Combine the pumpkin, eggs, and milk in a bowl. Add the sugar and salt. Blend well.
Mix in the pumpkin puree until incorporated. Add all the spices and blend well.
Pour in a 9" pie pan lined with sweet pastry dough. Bake in a preheated 425*F oven for 15 minutes and then lower heat to 350*F and bake for 45 minutes or until crust is golden brown and custard is firm and cooked.
Not tested yet.
3 cups pumpkin puree, homemade or canned
4 large eggs, lightly beaten
2 cups milk
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Directions
Preheat oven to 425*F
Combine the pumpkin, eggs, and milk in a bowl. Add the sugar and salt. Blend well.
Mix in the pumpkin puree until incorporated. Add all the spices and blend well.
Pour in a 9" pie pan lined with sweet pastry dough. Bake in a preheated 425*F oven for 15 minutes and then lower heat to 350*F and bake for 45 minutes or until crust is golden brown and custard is firm and cooked.
Not tested yet.
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