Ingredients :
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 2 eggs
- 2 cup pumpkin puree
- 1 can evaporated milk
- 1 each pie crust
Method :
- Mix dry ingredients
- Beat eggs slightly in a bowl
- Slowly add pumpkin and dry ingredients mixing with a spoon.
- Add evaporated milk and mix
- Pour into pie crust (homemade or store bought).
- Bake at 425 for 15 minutes.
- Lower temperature to 350 and bake an additional 30-40 minutes until a knife comes out clean when poked.
- Let cool for 2 hours before refrigerating.
- Add toasted pumpkin seeds on top (optional). I toasted mine with olive oil, salt, sugar, cinnamon, allspice, and nutmeg.
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