Traditional Pumpkin Pie
 Click to enlarge | Ingredients: Metric Units 2 c cooked, pureed, unseasoned pumpkin
1 14 oz can sweetened condensed milk 1 1/2 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/2 tsp cardamom 1 tsp ginger 2 eggs 1 9-inch pie crust |
Directions:
In a medium bowl, combine pumpkin, spices, and condensed milk.
Spread pie crust into pie plate.
Pour pumpkin mixture into pie crust.
Preheat oven to 425 F. Bake at 425 for 10 min. Reduce heat to 300 F, and bake an additional 45 min., or until center of pie is set. (Jiggle it a little, and if the middle of the pie ripples, it needs more time. When it has set, the middle will wiggle just a little, like pudding does.)
A traditional part of the Thanksgiving Feast.
Spread pie crust into pie plate.
Pour pumpkin mixture into pie crust.
Preheat oven to 425 F. Bake at 425 for 10 min. Reduce heat to 300 F, and bake an additional 45 min., or until center of pie is set. (Jiggle it a little, and if the middle of the pie ripples, it needs more time. When it has set, the middle will wiggle just a little, like pudding does.)
A traditional part of the Thanksgiving Feast.
Submitted by Gretchen Grant
Contributed on: Friday October 6th, 2006 and modified on Tuesday November 13th, 2007
Contributed on: Friday October 6th, 2006 and modified on Tuesday November 13th, 2007