Print Options:

Pumpkin pie

Yields1 ServingPreparation10 minsCooking50 minsTotal1 hr

A creamy pie prepared with homemade or canned unsweetened pumpkin puree.

 1 unbaked 9 inches( 23 cm) pie shell
 1 1/2 cup (375 ml) milk
 1 tbsp (15 ml) butter
 2 eggs
 1/4 cup (50 g) sugar
 1/2 cup (100 g) brown sugar
 1 1/2 cup (375 ml) pumpkin puree
 1 1/2 tsp (7 ml) ground cinnamon
 1/4 tsp (1 ml) ground ginger
 1/8 tsp (0.5 ml) ground clove
 1/8 tsp (0.5 ml) ground allspice
  1/2 tsp (2 ml) ground nutmeg
1

Preheat the oven to 425 ° F (200 ° C) with the rack at the bottom of the oven.

2

Heat the milk and butter on low heat or in the microwave until the butter is melted no more.

3

Beat the eggs, sugar and brown sugar in a large bowl until smooth. Add the pumpkin puree, cinnamon, ginger, clove, allspice and nutmeg and mix well. Stir in the milk and butter and pour the mixture into the pie shell.

4

Bake for 10 minutes , lower oven temperature to 300 ° F (160 ° C) and continue baking for about 40 Minutes until a knife inserted in the center of the pie comes out clean or the instant thermometer reads 185 ° F(85 ° C ). Cool to room temperature and refrigerate before eating.