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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 1 3/4 cups pumpkin
- 1 3/4 cups milk
- 1/3 cup brown sugar
- 3 eggs or 4 egg yolks
- 2 tablespoons sugar
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 9 inches pie crusts, unbaked
Method
- Preheat oven to 425 degrees.
- Line pan with pasty, build up high fluted edge.
- Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
- Pour into pastry lined pan.
- Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
- Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
- Serve with sweetened whipped cream if desired.
