Light and Creamy Pumpkin Pie
"Most pumpkin pies I taste are too dense for me. This has lots of flavour but the texture is light. A favourite in our family and a much requested recipe from friends."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 large pie
- Serves:
- 6-8
ingredients
- 10 inches deep dish pie shells
- 1 1⁄2 cups canned pumpkin puree (slightly less if fresh)
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon mace
- 3 eggs (slightly beaten)
- 1 (6 ounce) can evaporated milk
- 1 1⁄4 cups milk
directions
- Mix the first 7 ingredients together in a large bowl.
- Add the eggs, then the two milks and mix well.
- Pour into an unbaked pie shell.
- Bake at 450’ for 10 minutes and then 350’ for 25-30 minutes until a knife comes out clean.
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RECIPE SUBMITTED BY
I live in a century old farmhouse on the Bruce Peninsula of Ontario. I work as an artist and bring that creative chaos into the kitchen! My favourite cookbook is my collection of my, my mom and grandma's recipes - called Bountiful. I put it together as a gift last Christmas and it's over 120 pages!
My passions are family, friends, living healthy and happy, working towards a safe and loving world.
My pet peeves? nasty people, mittens with holes, coffee dregs, margarine and cool whip.
