pumpkin pie final



• 2 cups pumpkin puree • 1 (14 ounce) can Sweetened Condensed Milk
• 2 large eggs
• ¼ cup brown sugar • 1.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 teaspoons grated orange zest Pumpkin puree:
Use small pumpkins. Cut top off the pumpkins. Remove seeds/guts from pumpkin. Cut pumpkin in half. Bake at 375 for 45 minutes. Remove pumpkin from skin and blend until smooth. Pie Crust:
See my other video  Pie Filling:
Leave ingredients at room temp. Mix dry ingredients (sugar, spices, orange zest) together and set aside. Mix all other ingredients (pumpkin puree, eggs, sweetened condensed milk) together nd blend until smooth. Pour in sugar/spice mix and blended again until everything is mixed well. Pour pie filling into cookie crust, and cover crust edges with pie shield or aluminum foil. Bake at 425 for 10 minutes. Reduce to 350 for 35-40 (check after 30 minutes!)
Let cool for an hour or 2. Refrigerate for a few hours. Enjoy 

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