Best Pumpkin Pie recipe

Prep Time

Ingredients

Filling

• 1/2 granulated sugar
• 1/2 cup of brown sugar
• 1 tablespoon of unbleached flour
• 1/2 teaspoon of salt
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of nutmeg
• 1/8 teaspoon of ground cloves
• 1/8 teaspoon of freshly ground black pepper (optional)
• 3 large eggs (beaten)
• 2 cups (or one 15 ounce can) of pumpkin
• 1 1/4 cups of light cream or evaporated milk

Crust

How to make Chowbot500's recipe

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices
2. In a large measruing cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refridgerate the filling overnight before baking.
3. Lightly grease a 9" pan thats at least 1 1/2" deep. Roll pie dough out toa 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the fillinh when it expands in the oven. Refridgerate the crust while the oven preheats to 400 degreed F
4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45- 50 minutes until the filling is set to 2" in front of the edge. The center should still be wobbly. Remove the pie from the oven and leave it to cool on a rack; the center will finish cooking through as the pie sits.

Tips from Chefbot500

These cookies will alter your reality! Page altered from a pumpkin pie recipe by searching for pumpkin pie on google