Difference between revisions of "Pumpkin Pie I"
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[[Image:564281291.jpg|thumb|Pumpkin Pie]] | [[Image:564281291.jpg|thumb|Pumpkin Pie]] | ||
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# Remove foil during the last 15 minutes of baking. | # Remove foil during the last 15 minutes of baking. | ||
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[[Category:Thanksgiving Pies and Desserts]] | [[Category:Thanksgiving Pies and Desserts]] | ||
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[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Pumpkin Recipes]] | [[Category:Pumpkin Recipes]] | ||
Latest revision as of 20:03, 13 July 2012
File:564281291.jpg
Pumpkin Pie
Ingredients
- 9-inch unbaked pie shell
- ½ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- 1 x 16-ounce can pumpkin purée
- 1¼ cups evaporated skim milk
- 3 large egg whites
Procedures
- Preheat oven to 450 °F.
- In a large bowl, beat all filling ingredients until no lumps remain.
- Pour into pie shell and bake 10 minutes.
- Reduce heat to 325 °F and bake 50 minutes more, or until a knife inserted in the center comes out clean.
- To avoid over browning of fluted edge, cover edge with narrow strips of aluminum foil.
- Remove foil during the last 15 minutes of baking.
