Pumpkin Pie PNG
Alan Richardson
This pretty pumpkin pie uses a ready-made crust and can be baked up to two days in advance—a saving grace for time-crunched holiday cooks. Simply blend canned pumpkin with milk, sugar, eggs and spice, then bake until the filling sets.
Cal/Serv: 253
Yields: 8
Prep Time: 0 hours 10 mins
Total Time: 1 hour 10 mins
Crust
1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
Filling
1 can 100% pure pumpkin
1 1/2 c. milk
3/4 c. sugar
2 large eggs
2 tbsp. all-purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Pinch each ground cloves and ginger
Leaf decoration: see Note
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- Heat oven to 350°F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown.
- Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust.
- Bake 1 hour or until a pointed knife inserted near center comes out clean.
- Remove to a wire rack and cool 1 hour, or refrigerate.
- Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings.
Tips & Techniques
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Source: https://www.womansday.com/food-recipes/food-drinks/recipes/a10179/pumpkin-pie-121636/
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