Easy and Really Good Creamy Pumpkin Pie

Easy and Really Good Creamy Pumpkin Pie

Time: 45 mins

Ingredients

  • 2/3 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon clove
  • 1/8 teaspoon ginger powder
  • 1 1/2 cups canned pumpkin puree
  • 1 -2 tablespoon light molasses or 1 -2 tablespoon treacle
  • 4 large eggs (if you prefer a denser filling use only 3 eggs)
  • 1 cup whipping cream (unwhipped)
  • 1 (9 inch) frozen store-bought pie crusts

Directions

  • 1 Set oven to 450 degrees and place a baking sheet on the oven rack.
  • 2 In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
  • 3 Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
  • 4 Pour into FROZEN pie crust.
  • 5 Place pie on the HOT baking sheet in the oven.
  • 6 Bake for 10 minutes.
  • 7 Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
  • 8 Cool to room temperature or refrigerate until serving.
  • 9 Top with whipped cream.
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