Grpa's Pumpkin Pie With Whipped Cream
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 295.73 ml canned pumpkin or 295.73 ml fresh pumpkin puree
- 177.44 ml sugar
- 2.46 ml salt
- 1.23 ml ground ginger
- 4.92 ml ground cinnamon
- 4.92 ml all-purpose flour
- 4.92 ml allspice
- 2 eggs, lightly beaten
- 236.59 ml evaporated milk, undiluted
- 29.58 ml water
- 2.46 ml vanilla extract
- 9 inch unbaked pastry shells
- whipped cream or whipped topping, for garnish
directions
- 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
- 2. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.
- 3. Pour into pastry-lined pie pan.
- 4. Bake at 400°F for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
- 5. Cool pie completely on wire rack. I used whipping cream on top.
- The middle didn't seem to set very well the first time I tried it, so I popped the second one in for about 20 minutes more and it turned out lovely! So test it with a toothpick.
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RECIPE SUBMITTED BY
CHEF GRPA
United States